SCOTT CONANT'S ITALIAN CHEESECAKE

Scott Conant's Italian Cheesecake image

CHOPPED judge Scott Conant's family always makes this traditional Neapolitan ricotta pie at Easter. It was featured in the April 2018 Food Network Magazine. This makes a very large pie. It should be easy to make a half pie and place in smaller pan.

Provided by Bren in LR

Categories Cheesecake

Time 2h30m

Yield 18 serving(s)

Number Of Ingredients 14

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Ingredients

4 cups all-purpose flour (Crust)
1 cup sugar
2 teaspoons baking powder
4 large eggs
1/2 cup unsalted butter, melted
1/2 cup whole milk
1/2 cup unsalted butter, at room temperature (Filling)
2 cups sugar
6 cups whole milk ricotta cheese (3 pounds)
1 cup heavy cream
14 large eggs
5 teaspoons pure vanilla extract
2 cups cooked white rice
2 tablespoons grated orange zest (one orange)

Steps:

Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 - 5 minutes.
Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
Make the filling: Preheat the oven to 350*. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2-3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula.
Fold in the rice and orange zest with a rubber spatula.
Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes.
Let cool before slicing into squares.

Nutrition Facts : Calories 615.6, Fat 31.1, SaturatedFat 18.1, Cholesterol 273.7, Sodium 190.6, Carbohydrate 64.4, Fiber 0.9, Sugar 34.3, Protein 19.5