Ricotta Nut Torte Recipes

RICOTTA TORTE

Steps:

• Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
• In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
• Add in the egg yolks and ½ cup of sugar; process until well blended.
• Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
• Transfer mixture to a bowl.
• In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
• Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
• Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle the remaining 1/3 cup cookie crumbs over the top.
• Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
• Transfer the pan to a wire rack and cool for 30 minutes.
• Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
• To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

TORTA DI RICOTTA

Steps:

• Toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
• In a small pan add the sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
• Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
• Place the finished mixture onto an oiled cookie sheet to cool and harden.
• Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed
• In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 times
• Add the butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
• Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
• If mixture looks too dry add a little ice water
• The dough will look a little loose, that's ok
• Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough, even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.
• Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended
• Add the chocolate chips.
• Break the pine nut brittle into small pieces and add to the ricotta mixture.
• Preheat oven to 350 degrees (180 C)
• Using a 10 inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two criss crossing pieces, and make sure foil is tight to the sides of the pan.
• Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
• Carefully place the rolled-out dough into the springform pan. The dough should go half way up the inside of the pan.
• Spoon the ricotta mixture into the prepared pan
• In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
• Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.*Don't worry if it cracks slightly, just try not to leave any holes in the dough.
• Place on the center rack of a 350 degree preheated oven and bake for 50-55 minutes, or until the top is a nice golden brown.
• Allow cheesecake to cool on a wire rack for about 20 minutes, then remove the outer pan and very gently peel back the foil and allow it to continue to cool for an additional 30 minutes.
• Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up. *There are no eggs in this cake to help bind it, and if you cut it too soon it will run.
• After the cheesecake has set up, remove the bottom of the springform pan and place on serving platter, allow cheesecake to come back to room temperature before serving.

ITALIAN LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
• In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
• Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
• Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
• Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.