TORTA DI RICOTTA RECIPE – HOLIDAY ITALIAN CHEESECAKE

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I love a simple ricotta cheesecake, but this version takes an Italian classic to a whole new level.

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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 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn.

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In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 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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Carefully place the rolled out dough into the springform pan.

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Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together in a mixing bowl until well blended.

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Spoon the ricotta mixture into the prepared pan

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Place this dough on top of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.

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Place on the center rack of a 350 degree preheated oven

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Allow cheesecake to cool on a wire rack for about 20 minutes. Refrigerate the cheesecake for at least 4 hours

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Swipe up now to get the full recipe!

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