Today I am going to show you how to make a delicious ricotta cake, using my grandmother’s traditional Italian recipe.

Let me know how you liked it!!!

 

 

 

SERVINGS:6

INGREDIENTS:

Crust:

• 3 cups flour
• 1 teaspoon baking powder
• pinch of salt
• 2 sticks unsalted butter, softened
• 1/2 cup sugar
• zest of 1 {organic} orange
• 2 eggs
• 2 egg yolks
  {plus, one additional egg for brushing the top of the pie}

  Filling:

 

• 1 pound ricotta cheese {part skim, or whole milk}
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 3 eggs
• 1/2 cup semi-sweet chocolate chips

  Special Equipment: a 9″ springform pan, or deep-dish tart pan with a removable bottom.

 

 

VIDEO RECIPE:

 

 

METHOD:

Place the ricotta cheese in a colander, set over a bowl.

Cover with plastic wrap & leave in the refrigerator to drain overnight.

To make the crust:

Whisk together the flour, baking powder & salt in a mixing bowl. Set aside.

Cream the butter & sugar together, in the bowl of an electric mixer, fitted with the paddle attachment, until light & fluffy {about 4 minutes}.

Add the orange zest & beat for an additional minute.

Add the egg yolks, then the whole eggs, beating after each addition & scraping down the sides of the bowl as needed.

 

With the mixer on low, slowly add the dry ingredients & beat until just combined.

Dump the dough out onto a well-floured work surface & shape the dough into a ball.

Divide the dough into two portions, one slightly bigger than the other.

Shape into discs, wrap in plastic wrap & chill for 1 hour.

Meanwhile, make the filling:

Transfer the drained ricotta to a mixing bowl. Add the sugar & ground cinnamon; stir to combine.

In a separate mixing bowl, beat the eggs lightly.

Add them to the ricotta mixture & stir. Fold in the chocolate chips.

To assemble:

Preheat the oven to 325 degrees. Take the larger of the two discs of dough & roll it out, on a well-floured work surface, into an 1/8″ thick round; carefully fit it into the springform pan.

Cut away any overhang, fold over the edges & press neatly against the rim of the pan. Pour in the filling.

Roll the second disc of dough out into another 1/8″ thick round.

Using a knife, or a pizza wheel, cut the dough into 1/2″ thick strips.

Arrange the strips over the top of the pie in a lattice pattern; brush the crust with a beaten egg.

Bake for about one hour, or until the crust is golden brown & the filling is set.

Let cool for 15 minutes, remove from the pan & transfer to a wire rack to cool completely.

 

Note: Once cool, the pie can be stored in the refrigerator for a few days. I like to serve this pie slightly chilled, by removing it from the refrigerator about a half hour before serving.