TORTA DI RICOTTA

Torta Di Ricotta image

Make and share this Torta Di Ricotta recipe from Food.com.

Provided by Olha7397

Categories Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 17

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Ingredients

2 cups all-purpose white flour
3/4 cup margarine or 3/4 cup butter, softened
1/4 cup sugar
2 tablespoons dry marsala wine
1/2 teaspoon salt
2 large egg yolks
1 (32 ounce) container ricotta cheese (about 4 cups)
1 cup sugar
1 cup whipping cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
6 large eggs
2 medium oranges, grated peel of
2 medium lemons, grated peel of
confectioners' sugar
orange rind twists (to garnish)

Steps:

First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
Sprinkle cheesecake with confectioners' sugar. Arrange orange twists around cake.
16 servings. Begin early in day or day ahead to make this recipe.
The Good Housekeeping Desserts.

Nutrition Facts : Calories 401.6, Fat 24.3, SaturatedFat 10.6, Cholesterol 156, Sodium 292.1, Carbohydrate 35, Fiber 1.5, Sugar 17.6, Protein 11.9