Ricotta Torte

(from saymyname’s recipe box)

Source: Tish Boyle

Serves 10 people

Categories: Cheesecake, Dessert, Italian

Ingredients

  • 2/3 cup amaretti cookie crumbs, divided or 2/3 cup almond biscotti , crumbs divided
  • 2 cups whole milk ricotta cheese (preferably fresh)
  • 1/4 cup sour cream
  • 6 large eggs , separated, at room temperature
  • 3/4 cup sugar , divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon Amaretto (or 1/4 teaspoon almond extract)
  • 1 teaspoon finely grated orange zest
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar

Directions

  1. Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 × 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.

  2. In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.

  3. Add in the egg yolks and ½ cup of sugar; process until well blended.

  4. Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.

  5. Transfer mixture to a bowl.

  6. 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.

  7. Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.

  8. Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.

  9. Scrape the batter into the prepared pan and smooth the top.

  10. Sprinkle the remaining 1/3 cup cookie crumbs over the top.

  11. 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.

  12. Transfer the pan to a wire rack and cool for 30 minutes.

  13. 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.

  14. To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

Email to a friend | Print this recipe | Back