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TORTA DI RICOTTA
Ricotta Pie
The nature of this cheesecake is that it is dry and wet at the same time. It is a very typical dessert and "delight" in Italian American restaurants; cakes made with ricotta cheese are very typical of Italian desserts, like the pastiera, a traditional Easter dessert from Campania, which is made with ricotta candied fruit and whole grain kernels baked in a shell, from which I feel the Italian cheese cake descends.

Serves 10

Ingredients:
1 1/2 pounds ricotta
1/2 teaspoon of salt
1/3 cup of breadcrumbs
1 1/2 cup of sugar
5 eggs
1 tablespoon of vanilla
Grated rind of one orange
Grated rind of one lemon
1/2 cup golden raisins
1 tablespoon candied orange peel, chopped
1/2 cup anisette
2 tablespoons confectioners sugar
2 tablespoons of butter

Directions:
Drain ricotta overnight in a sieve lined with cheesecloth.

Soak the raisins in anisette for an hour. Butter a deep 12" round baking pan, then coat completely with breadcrumbs; shake the excess out.

In a mixer, mix eggs, salt and sugar until pale. Add ricotta, lemon, lemon and orange rinds and vanilla; mix well till all the ingredients are well blended. Add raisins and candied orange peel, mixing until all the ingredients are incorporated.

Bake in a preheated 350 F degree oven for 45 minutes. Let cool, serve at room temperature dusted with powdered sugar.


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