Ricotta Pie

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Ricotta Pie

You would sure live on good inside your rights to telephone yell upwards this ricotta pie a “cheesecake,’ except together with then your guests would live on expecting cheesecake, together with that powerfulness movement some problems. 

If y’all say me I’m virtually to teach a spell of cheesecake, I’m picturing something tall, dense, sweet, together with real rich. Those adjectives are why people gild cheesecake inwards the kickoff place.

That’s why this lighter, less sweetness variation is beingness called a ricotta pie. So much of cooking for people is managing expectations, together with a recipe’s cite is a large role inwards that. Moving by semantics, I actually enjoyed this cannoli-inspired accept on the rustic Italian classic.

I played to a greater extent than or less amongst a hybrid pie-dough/cookie crust, amongst flavors borrowed from a cannoli shell, equally good equally studded the filling amongst chocolate together with candied orange; equally good mutual features of that other ricotta-based dessert. If y’all don’t desire to mess to a greater extent than or less amongst my crust, or you’re nonetheless trying to create the paleo thing, y’all tin skip that step, together with simply butter together with flour the pan first. Your favorite graham cracker crust volition move equally well, peculiarly amongst some terra firma almonds tossed in.

Regarding the sweetness: Generally, ricotta pies are non real sweet, together with incorporate entirely virtually one-half the saccharide of a traditional cheesecake. For this size pie (9-inch), y’all could usage betwixt a 1/4 together with 1/2-cup of sugar, depending on your tastes. I used a 1/3-cup, which is perfect for me, but I’m non you, hence accommodate accordingly. Same goes for the grated citrus, together with chocolate. I actually promise y’all hit this groovy ricotta pie a endeavour soon. Enjoy!
Ingredients for 8 portions:
For the crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/2 loving cup mutual frigidity butter, cutting inwards chunks
1 large egg
2 tbsp marsala wine
2-3 tablespoons H2O ice water, or plenty to shape dough
Prebake crust for fifteen min at 400 F.
For the filling
  • 3 cups whole-milk ricotta cheese
  • 4 large eggs
  • 2 large egg yolks
  • 1/3 loving cup sugar
  • 1 1/2 teaspoons vanilla extract, to taste
  • 1 or ii teaspoons freshly grated lemon and/or orangish zest
  • pinch of tabular array salt (not shown!)
  • 2 tbsp semi-sweet chocolate chips, optional
  • 2 tbsp diced candied orangish zest, optional
Bake 45 minutes at 350 F., or until simply fix (160 internal temp)
*I garnished amongst chopped pistachios, together with some  additional orangish zest that I tossed amongst some elementary syrup (1/4 loving cup H2O together with a 1/4 loving cup saccharide brought to a simmer together with allowed to cool.)