Ricotta Cheesecake (Crostata di Ricotta)
Prepare this cake ahead of time, as it must be chilled for at least 12 hours.
1 1/2 pounds ricotta cheese, well drained
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons finely cut-up candied citron
2 tablespoons chopped blanched almonds
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
Prepare Cheesecake Pastry. Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla extract and salt in large mixer bowl on high speed until smooth and creamy, about 4 minutes. Stir in raisins, citron and almonds. Pour into pastry-lined pan. Bake at 350 degrees F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Cool. Refrigerate 12 to 24 hours.
Remove outer rim of pan. Mix confectioners' sugar and cinnamon; sprinkle over cheesecake. Serve with green grapes if desired. Yields 12 to 16 servings.
3/4 cup all-purpose flour
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/8 teaspoon salt
Mix all ingredients until blended; press evenly in bottom of ungreased 9-inch springform pan. Bake at 475 degrees F for 5 minutes.