CHANUKAH - Torta di Ricotta ( Italian Ricotta Cheesecake)

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* Exported from MasterCook *

 

Torta di Ricotta (Italian Ricotta Cheesecake)

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 tablespoons brandy or marsala

1/2 cup golden raisins

1 cup sugar

5 tablespoons all-purpose flour

4 cups ricotta cheese -- drained

4 large eggs

3/4 cup heavy cream

1 1/2 teaspoons vanilla extract

pinch salt

1/2 cup pine nuts or coarsly chopped almonds -- lightly toasted

 

Pour the brandy over the raisins and let soak until plump, about 30 minutes.

 

Preheat oven to 350 degrees and grease a 9 inch springform pan.

 

Combine the sugar and flour. Beat the cheese or process in a food processor

until smooth. Blend in the sugar mixture, eggs, cream, vanilla and salt. Fold

in the raisins (including the soaking liquid) and nuts.

 

Pour into the prepared pan. Bake until firm around the edges and lightly

browned, about 1 1/4 hours. Turn off the oven, open the door, and let cool in

the oven for 30 minutes. Remove from oven and serve warm or at room

temperature. If the cake is refrigerated, you can warm it in a 350 degree oven

for about 20 minutes.

 

Source:

" The World of Jewish Desserts "

 

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Per serving: 377 Calories (kcal); 21g Total Fat; (50% calories from fat); 14g

Protein; 33g Carbohydrate; 149mg Cholesterol; 113mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1

1/2 Other Carbohydrates

 

NOTES : Variation: For chocolate Italian cheesecake add 1/2 cup unsweetened

cocoa powder and 1 ounce finely grated unsweetened chocolate.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0