TORTA DI RICOTTA

This double-crusted ricotta cheesecake is loaded with chocolate chips, rum-soaked raisins and pine nut brittle.

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WHAT INGREDIENTS DO I NEED TO MAKE TORTA DI RICOTTA?

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Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed.

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Toast pine nuts in a sauté pan just until they start to get color, moving them around constantly so they do not burn.

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In a food processor- add the flour, brown sugar, ground almonds, and baking powder, pulse 2 or 3 times. Add the butter pieces and pulse 4 or 5 times.

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Using a 10-inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside.

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Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.

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Swipe up now to get the full recipe!

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