Italian Ricotta Cheese Cake

(Serves 10)

 

• 1 lb, 2 oz of fresh ricotta cheese
• 3 eggs
• 6 drops of vanilla
• 6 oz of wild strawberries (if desired)
• Pinch of baking powder
• Zest of ½ lemon (for crust)
• Zest of 1/2 lemon and 1/2 orange (for filling)
• 1 teaspoon of starch
• 8 oz granulated sugar
• 4 oz regular flour
• 1 oz corn starch
• 1 oz rice flour
• 3 oz softened butter
• 2 tablespoons of Cointreau or Grand Marnier
• 1 glass of whole milk

 

Procedure:

Make the pie crust by blending the soft butter and 2 ½ oz of sugar. Stir in one egg, and then mix the flours, 1 oz. cornstarch, a pinch of baking powder, and lemon zest. Don’t knead the dough too long. Set in the fridge to rest for at least half an hour.  Roll out to thin sheet.

Prepare the filling:  Cream the ricotta with 5 oz of sugar, add the remaining eggs and mix well.  Add the vanilla, the zest of lemon and orange, the Cointreau, the milk and 1 tsp. starch.

Cover a spring mould with a very thin sheet of dough, pour in the ricotta filling and bake at 350 F° for about 25 minutes until firm in the centre.

The dessert will be better to taste after one day in the fridge.