Advertisement
Recipe: Torta Di Ricotta
Similar Categories: Torta, Ricotta
Torta di Ricotta
This classic cheesecake, made with ricotta (skim-milk ricotta, of
course), is lighter and fluffier than the American cream cheese
version. It's brimming with golden raisins that have been plumped in
rum, and accented with citrus zest. If you use commercial bread
crumbs, be sure to select an unseasoned variety.
Vegetable oil cooking spray
1/4 cup fine bread crumbs
2/3 cup golden raisins
1/4 cup golden rum
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
Two 15-ounce containers skim-milk ricotta cheese
1 1/2 cups nonfat liquid egg substitute
1 teaspoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon vanilla extract
Preheat the oven to 325 degrees F. Spray the inside of a 9-inch
springform pan with vegetable oil and dust with the bread crumbs.
Combine the raisins and rum in a small bowl and set aside to soak.
In another small bowl, combine the sugar, flour, and salt.
Put the ricotta cheese in a strainer and shake it to drain any excess
moisture. Transfer the cheese to a large mixing bowl. Using an
electric mixer at low speed, beat it just enough to break it up.
While beating, pour in 1/2 cup of the egg substitute in a thin
stream. Once incorporated, raise the mixer speed to high and slowly
add the remaining 1 cup egg substitute. Beat in the sugar mixture.
Reduce the speed to low and beat in the citrus zests, vanilla, and
the raisins and rum.
Pour the batter into the prepared pan. Bake for about 1 hour and 25
minutes, until the cake is golden and firm to the touch and a tester
inserted into the center comes out clean. Allow the cake to cool
completely in the pan on a wire rack, 2 to 3 hours, then cover it
with aluminum foil and refrigerate it for at least 1 hour or until
ready to serve.
Release the springform and cut the cake into 12 thin wedges.
Yield = 12 servings
Fat per serving = 0.20 g.
Calories per serving = 171.4
This classic cheesecake, made with ricotta (skim-milk ricotta, of
course), is lighter and fluffier than the American cream cheese
version. It's brimming with golden raisins that have been plumped in
rum, and accented with citrus zest. If you use commercial bread
crumbs, be sure to select an unseasoned variety.
Vegetable oil cooking spray
1/4 cup fine bread crumbs
2/3 cup golden raisins
1/4 cup golden rum
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
Two 15-ounce containers skim-milk ricotta cheese
1 1/2 cups nonfat liquid egg substitute
1 teaspoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon vanilla extract
Preheat the oven to 325 degrees F. Spray the inside of a 9-inch
springform pan with vegetable oil and dust with the bread crumbs.
Combine the raisins and rum in a small bowl and set aside to soak.
In another small bowl, combine the sugar, flour, and salt.
Put the ricotta cheese in a strainer and shake it to drain any excess
moisture. Transfer the cheese to a large mixing bowl. Using an
electric mixer at low speed, beat it just enough to break it up.
While beating, pour in 1/2 cup of the egg substitute in a thin
stream. Once incorporated, raise the mixer speed to high and slowly
add the remaining 1 cup egg substitute. Beat in the sugar mixture.
Reduce the speed to low and beat in the citrus zests, vanilla, and
the raisins and rum.
Pour the batter into the prepared pan. Bake for about 1 hour and 25
minutes, until the cake is golden and firm to the touch and a tester
inserted into the center comes out clean. Allow the cake to cool
completely in the pan on a wire rack, 2 to 3 hours, then cover it
with aluminum foil and refrigerate it for at least 1 hour or until
ready to serve.
Release the springform and cut the cake into 12 thin wedges.
Yield = 12 servings
Fat per serving = 0.20 g.
Calories per serving = 171.4
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Torta, Ricotta
| Almond Butter Cake | Three Nut Thanksgiving Pie |