Name: Crostata di Ricotta (Italian Cheesecake)
Yield: Serves 8
Cuisine: Italy
Ingredients: 4 large eggs, separated; 1 tablespoon (all-purpose) flour; 1 teaspoon grated lemon zest (optional); ½ cup sour cream or ¼ cup each sour cream and heavy cream; 1 pound fresh ricotta cheese (see Note) or ½ pound each ricotta and cream cheese (see Note); ⅓ cup dry Marsala; 2 large egg whites; ½ cup unsalted butter, chilled and cut into bits; 2 large egg yolks (save the whites for the filling); 2 tablespoons sugar; 1 teaspoon grated lemon zest; ½ cup sugar; 1½ cups (all-purpose) flour; 3 tablespoons pine nuts; 1 tablespoon dry Marsala; ½ cup golden raisins; 1 teaspoon vanilla extract

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The success of this cheesecake depends on a few important factors. First, the ricotta cheese must be fresh and creamy, and, if you’re using cream cheese, it must be fresh and not stabilized with gelatin. Second, you must use a light hand folding in the egg whites. And finally, please do not refrigerate the cake or it will lose its delicate and creamy texture forever. Any leftover cake may be stored overnight at room temperature. I prefer to serve this cake warm.

Ingredients

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Ingredients

Method

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