Ricotta Cheesecake
Ingredients
1½ cup of Short Bread
¼ cup Brown Sugar
½ cup Almonds
5 tbsp Melted Butter
5 Eggs (separated yolks and whites)
½ cup of Heavy Cream
2 tbsp Flour
¼ tsp Nutmeg
1 cup Sugar
1 tsp Almond Extract
2 tsps Vanilla Extract
1½ tsp Lemon Zest
Cream of Tartar
3 cups of Ricotta Cheese
How to Prepare
The Ricotta Cheesecake Recipe which is an original Borio Family Recipe from Aunt Emily! This dish has authentic Italian flavor and brings back lots of authentic Italian family stories and memories as well!
Prepared to serve chilled.
Crust:
Preheat the oven to 325 degrees .
Place (pulverized) short bread cookies, almonds, brown sugar and the melted butter into the Food Processor
Set food processor to ‘pulse’ to mix
Move ingredients to a springform pan pan and spread evenly (cover the bottom)
Filling:
In large mixing bowl whip egg whites first, then add cream of tartar
Mix for about 5 minutes then add 2 tbsp. of sugar and mix again for about 45 seconds
Set aside your miring mixture (should be fluffy and light)
In large mixing bowl add egg yolks and add 5 tbsp. of sugar to create custard
Mix well until yellow and foamy
Add the ricotta cheese, sugar, flour, lemon zest, nutmeg, almond and vanilla extracts and cream to mixing bowl
Set to ‘low’ mixture on food processor
Add egg whites to the mixture
Handmix mixture lightly in circles (fold)
Cake:
Pour the filling mixture into the crust covered pan
Allow the filling to settle evenly throughout pan
Place pie into the middle back of oven
Cook the pie for about 40 minutes
Set aside to cool for about 1½-2 hours (top of pie should be brownish)
Take pie out of pan and plate it however you prefer to store
Place in refrigerator and allow pie to cool for about 4-6 hours
Make sure to do the pie knife test just to make sure the pie is cooked evenly before taking out of oven! This recipe can be dressed with berries of choice, whipped cream, berry puree and granulated sugar…we highly recommend!
Enjoy!
