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Torta Di Ricotta (Ricotta Cheesecake)
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Rating: 5/5 (13 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Italian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 179
% Daily Value**
Total Fat 9g
13%
Saturated Fat 3g
5%
Unsaturated Fat 2g
Cholesterol 79mg
26%
Sodium 92mg
4%
Total Carbohydrate 18g
6%
Dietary Fiber 2g
7%
Sugars 9g
Protein 8g
Vitamin A  5%Vitamin C  21%
Calcium  13%Iron  4%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Torta Di Ricotta (Ricotta Cheesecake)

Recipe Tags: Cheesecake Recipes

Date Added: December 08, 2017

Ingredients:

1/2 Cup Sugar
1/3 Cup Raisin dark, seedless (optional)
1/3 Cup Pine Nuts (optional)
1 Pinch Salt to taste
2 Tablespoons Dark Rum
1 Pound Ricotta Cheese
3 Eggs seperated
1 Lemon Zest of
1 Orange Zest of
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Directions:

1. Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum.

2. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow.

3. Add the drained ricotta, salt, and citrus zests, and blend thoroughly.

4. Add the pine nuts and the raisins and rum, blending well.

5. Beat the egg whites until they form stiff peaks and fold them into the cake mixture.

6. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess.

7. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.

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Dietary Notes:
This recipe is very low-sodium with 92.25mg per serving

This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Cheese, Natural Sweeteners, Alcohol, Fructose Malabsorption, Oranges, Citric Acid allergies.
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