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Old 09-14-2008, 09:56 AM   #1
Assistant Cook
Join Date: Dec 2007
Location: NW VA
Posts: 14
Ricotta Cheese Cake

Has anyone tried this yummy cake? I think it's made in a pie pan or a torte pan? I'm trying to duplicate what I tasted in Italy. I think I found a recipe in Lorenza De Medici's "Italian Renaissance Cooking", but I need some input before I try!!

Any info would be appreciated!



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Old 09-14-2008, 10:07 AM   #2
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Location: Long Island, NY
Posts: 943
never tried it, not a cheese cake person.

I did make this in culianry school and just so happened to have it on this computer at work.

Budino di Ricotta with lemon Curd Mousseline and strawberrys

4 oz Ricoota Cheese
teaspoon ground cinnamon
1/8 tea ground cardamom
1 oz egg
1 egg yolk
tea AP Flour
oz sugar
tea brandy
pinch grated lemon zest

1 egg white, soft peaks

In a bowl combine the ricotta, cinnamon, eggs, yolk, flour, sugar, brandy and lemon zest. Mix well.
Fold in the egg whites
Pour 2/3 up into greased molds dusted with 10x sugar. Bake at 375 until almost set. Turn off oven and allow to rest.
Turn out onto serving plates

oz lemon juice
oz lime juice
oz sugar
1 oz butter

1 egg
1 egg yolk
oz sugar
2 oz heavy cream

In a Teflon pan bring the juices, sugar and butter to a boil. Whisk together the eggs, yolk and sugar. Temper the egg mixture and return to the heat whisking continuously until the curd has thicked. Remove the pan from the heat and stir in the heacy cream. Strain and cool

1 pint strawberries
sugar as needed
booze as needed

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Old 09-14-2008, 10:12 AM   #3
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I make them in a buttered casserole dish. You can not add too much flavoring. For a 24 ounce ricotta cheese cake, add something like 1/4 cup real vanilla, 1 T. almond extract, 2 drops lemon oil....just going on memory here...don't know your recipe, how much cheese and flavoring?
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Old 09-14-2008, 12:07 PM   #4
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Join Date: Dec 2007
Location: NW VA
Posts: 14
This is the recipe I'm going to try;
filling: 1 c spelt(!)
3/4 c milk
grated peel of 1 orange
pinch of cinnamon
1/2 c granulated sugar
1/4 c candied fruit
1 1/4 c ricotta cheese
2 eggs
1/2 tsp orange blossom extract
1 tbsp confectioners sugar

for the short pastry dough:
1 1/2 c flour
7 tbsp butter
2 egg yolks
1/2 c granulated sugar

Rinse spelt in cold water. Drain and cook over low heat for 20 min. with milk orange peel. cinnamon and 1 tbsp. gran. sugar.
Dice candied fruit , mix into ricotta, add remaining sugar, eggs, grain mixture and orange extract diluted in 1 tbsp water.
Prepare pastry dough and roll out 3/4 's of it to line a 9 in springform pan. Pour in the ricotta filling. Roll out the remaining dough, cut in strips and lay over cake in latticework design. Bake at 350 deg. for about 45 min. til it turns golden. Allow to cool, sprinkle with icing sugar and serve.

This sounds close to what I tasted over there(Venice!!!)

thanks for your responses-bethzaring andGhettoRacingKid!
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Old 09-24-2008, 03:40 PM   #5
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Join Date: Dec 2007
Location: NW VA
Posts: 14
Well, I made the cake-it turns out that it's called "pastiera"-an Easter treat. It does taste like what I remember from Venice, but the spelt grain does stay chewy, sort of a chopped walnut texture. I am still looking for a recipe which is more like what I had.
The experience was fun and I used a spring-form pan for the first time...(my Mom used to say,"everytime you learn something new, you get a new wrinkle!" Yep, there it is!

Thanks for the help all!
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Old 09-25-2008, 07:49 PM   #6
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Join Date: Aug 2008
Location: USA
Posts: 192
Hey there, Fedup.... Sorry to hear the cake you made was not the one you were looking for. I'm Sicilian, and this is the Ricotta cheesecake we make, the recipe being in our family for generations. Perhaps this is the one you are looking for?


Total time: 1 1/2 hours work time, plus chilling time

Servings: 16

Note: Rose water and orange blossom water are available at Middle Eastern and specialty food stores.

6 tablespoons (3/4 stick) butter, softened
9 1/2 ounces graham crackers (about 17 whole), divided. NOTE: Use biscotti if you have.
5 pounds ricotta
1/3 cup plus 1 1/2 tablespoons sour cream
3 generous cups powdered sugar, plus extra for sprinkling
1 1/2 teaspoons finely diced candied lemon peel
1 teaspoon orange zest
2 teaspoons lemon zest
1/4 teaspoon rose water
1/2 teaspoon orange blossom water
1 1/2 teaspoons vanilla
2 large eggs

1. Heat the oven to 450 degrees and place a rack in the lowest part of the oven.
2. With your fingers, butter the bottom and sides of a 10-inch springform pan. Use all the butter; you will have a fairly thick coating.
3. Finely grind 7 1/2 graham crackers in a food processor, be careful not to over-process to a paste.
4. Pour the crumbs into the pan, shaking and turning the pan to coat all surfaces well (the remaining crumbs will form a thicker layer on the bottom of the pan).
5. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), on low, combine the ricotta, sour cream, sugar, lemon peel, zests, rose water, orange blossom water and vanilla. Increase to high speed and beat until thoroughly combined, scraping the sides of the bowl as you go.
6. Add both eggs and mix, first at low speed and then high speed, scraping down the sides of the bowl, just until the ingredients are combined. Be careful not to over-mix!
7. Using a large spoon, drop the batter into the pan, starting in the center and working your way out to the edges so that the crumbs do not get mixed into the batter. Smooth the batter to the edges of the pan, using the spoon to form an even layer.
8. Finely grind the remaining crackers, and spread the crumbs evenly over the top of the cake.
9. Center the cake pan on a baking sheet. Place the sheet in the oven and bake 8 to 10 minutes until the graham cracker topping is golden brown. Cover the top of the cake with foil and continue to bake until the cake has risen (including the center) about an inch over the sides of the pan, an additional 40 to 55 minutes depending on the oven. Rotate the cake after 20 minutes for even baking. Carefully remove the risen cake and cool (still on the cookie sheet) to room temperature; this will take a few hours.
10. Refrigerate the cake overnight before unmolding and serving. 11. Just before serving, dust the top of the cake with a light sprinkling of powdered sugar.

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