Torta di Ricotta Delle Feste - Italian Holiday Cheesecake
Author: Eligio Bucciarelli
2lbsWhole milk ricotta cheese, drained
½cupMini chocolate chips or favorite chocolate bar, chopped
6ozJar Maraschino Cherries, drained and halved
1tspOrange or lemon zest, your preference
Preheat oven to 325° and set rack in the middle of the oven.
Butter and flour a 9-inch round spring form pan and tap out excess flour. Place on a rimmed baking sheet.
In a medium bowl, sift together the sugar and flour.
In a large bowl, combine the ricotta, the sugar and flour mixture and vanilla and gently mix to combine.
Add eggs one at a time and mix to combine.
Add the chocolate chips, almond, Maraschino cherries and vanilla and mix until all ingredients are well incorporated.
Pour batter into the prepared spring form pan and bake in the center of the oven for about 55 minutes until a light golden color. Make sure the center is cooked when a sharp knife inserted into the center comes out clean.
Remove from the oven and run a sharp knife around the inside of the pan to loosen the cheesecake from the sides and then cool completely on a wire rack. Remove from the spring form pan, cover with plastic wrap and refrigerate until chilled, at least 2 hours.
This recipe is printed from Così Italiano @ www.cosiitaliano.com