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| General Category : Pastry-Sweet Pies and Tarts |
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| Food Group : Eggs, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Pizza di ricotta – ricotta pie – isn't creamy and rich like regular cheesecake; it has a drier, lighter texture and makes its own crust. Paired with juicy fresh strawberries covered in a simple glaze of strawberry jam, it's a relatively light yet satisfying dessert. |
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Ingredients
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2 lb (1 kg) full-fat ricotta cheese |
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5 eggs |
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1/3 cup (75 mL) granulated sugar |
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Grated rind of 1 lemon |
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3 tbsp (45 mL) marsala or brandy |
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4 cups (1 L) strawberries (1 lb/500 g) |
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1/2 cup (125 mL) strawberry jam |
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Preparation
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In fine sieve over bowl, drain ricotta for at least 1 hour.
Line bottom of 9- to 10-inch/23 to 25 cm diameter springform pan with parchment paper, then butter side; set aside.
In large bowl, beat eggs with sugar until light and fluffy. On medium-low speed, beat in drained ricotta, lemon rind and marsala until cheese is almost smooth, 2 to 5 minutes. Scrape into pan, smoothing top. Bake in centre of 300°F/150°C oven until fully set in centre and golden brown around edge, 80 to 90 minutes. Let cool in pan on rack, then remove pan side.
Arrange strawberries on top. Warm jam until runny and pour over strawberries; let cool.
Makes 8 to 12 servings.
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Nutritional information
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| Per each of 12 servings: about 238 cal, 12 g pro, 12 g total fat (7 g sat. fat), 21 g carb, 1 g fibre, 116 mg chol, 94 mg sodium. % RDI: 16% calcium, 6% iron, 12% vit A, 50% vit C, 15% folate. |
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Source
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Homemakers Magazine: June 2007
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