Torta Di Ricotta

Course : Side Dishes
Serves: 16
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3/4 cup butter or margarine
1/4 cup sugar
2 tablespoons marsala wine
1/2 teaspoon salt
2 cups flour
2 large egg yolk
32 ounces ricotta cheese
1 cup sugar
1 cup whipping cream
1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon salt
6 large eggs
2 medium orange peel -- grated
2 medium lemon peel -- grated
2 tablespoons powdered sugar

Preparation / Directions:

FOR CRUST:CRUST: Beat 2 C. flour, butter, marsala, salt and egg yolks just till mixed. Shape dough into ball. Wrap in plastic wrap and chill 1 hour. Preheat oven to 350. In 10" springform pan, press 3/4 dough onto bottom and up sides to within 3/4" of top; keep remaining dough refrigerated. Bake 15 min. or till golden. Cool on wire rack. While crust is cooling, prepare filling: Press rictotta throuhg sieve into large bowl. Beat just till smooth; slowly beatin sugarm scraping bowl often with spatula. Add cream, flour, vanilla, salt, eggs, peels;beat till well belknded. Pour into crust. On lightly floured surface, roll out remaining dough to 10" x 5" rectangle. Cut lengthwise into 10 1/2" strips. Place 5 strips about 1" apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust. Bake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove from oven; cool completely on wire rack. Cover and refrigerate at least 4 hours or until well chilled. When cheesecake is firm, loosen from pan with spatula and remove, sliding onto plate. Sprinkle with powdered sugar and garnish with orange twists if desired.


Nutritional Information:

386 Calories (kcal); 24g Total Fat; (55% calories from fat); 11g Protein; 32g Carbohydrate; 169mg Cholesterol; 263mg Sodium

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