This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Friday, September 23, 2016
SICILIAN RICOTTA CHEESECAKE - Torta di Ricotta
Ricotta cheesecakes are easy to make and they are so very delicious. This one has a graham cracker crust on the bottom and partially up the sides. I found a box of graham cracker crumbs in the super market. This saved me from crushing them in my food processor. It's always nice to save a step, if you can.
I also posted the ingredients to change this cheesecake into an Almond-Amaretti Cheesecake.
1 ½ cups (375 ml) graham cracker crumbs or about 20 graham
crackers, finely crushed
½ cup (125 ml) melted unsalted butter
32 ounces (908 g) whole milk ricotta cheese
4 large eggs
½ cup (125 ml) all-purpose flour
1 cup (250 ml) granulated sugar
¼ t sea salt
Grated zest of 1 large organic or carefully washed orange
2 T orange juice
1 t pure vanilla extract
Preheat oven to 325 F (170 C) degrees.
Mix together the graham cracker crumbs with the butter.
Firmly press graham cracker crumbs into the bottom and about
1 inch up the sides of a 7 to 8-inch (17.5 to 20-inch) spring form pan.
In a large bowl, mix together the ricotta and eggs.
Mix in the flour, sugar, salt, zest, juice, and vanilla
Mix until completely combined.
Pour batter into pan and place on a baking sheet or pizza
Place in center of oven and bake for 1 hour 15 minutes.
Turn oven off and let cheese cake sit in oven for another 15
to 20 minutes, until firm throughout.
Let cool on counter, and then refrigerate for 2 hours to
Remove from spring form pan to a cake plate and decorate
with confectioners’ sugar or more grated orange zest, if desired.
Serves 6 to 8
Almond-Amaretti Cheesecake Crust
¼ cup toasted sliced almonds
10 amaretti cookies
4 whole graham crackers
Pinch of fine sea salt
4 T unsalted butter, melted
Place above ingredients into the bowl of a food processor fitted with the blade and process for a few seconds. Filling In place of the orange zest and juice, Add the zest and juice of 1 lemon. In place of the vanilla extract, add 1 t of pure almond extract.