Sicilian Ricotta Cheesecake Recipe
This authentic Sicilian ricotta cheesecake recipe is a traditional Italian dessert that is easy to prepare and makes a perfect addition to any dinner party.
Ingredients
- SICILIAN RICOTTA CHEESECAKE BASE
- 1/3 cup butter softened
- 2 tablespoons sugar
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- RICOTTA CHEESECAKE FILLING
- 700 grams ricotta cheese drained
- 3 eggs
- 1/4 cup mixed candied fruit finely chopped (optional)
- 1/4 cup raisins optional
- 1/3 cup rum optional
- 2 tablespoons finely chopped blanched almonds optional
- 1 teaspoon shredded orange peel
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/4 cup icing sugar for decorating
Instructions
- Pour rum over the quarter cup of mixed fruit and the quarter cup of raisins and allow it to stand for one hour.
- Prepare the base: Preheat oven to 250 degrees Celcius/ 475 degrees Fahrenheit.
- Mix together the flour, butter, sugar, and salt until well combined.
- Press the cheesecake pastry mixture into the bottom of an ungreased 9-inch springform cheesecake pan.
- Bake for 5 minutes then remove from oven and allow to cool at room temperature.
- Prepare the filling: Reduce oven temperature to 180 degrees Celcius/ 350 degrees Fahrenheit.
- Add the drained ricotta cheese, sugar, flour, salt, eggs, orange rind, and vanilla extract and beat using a hand mixer until the mixture is creamy and has no cheese or flour lumps, about 5 minutes on medium-high speed.
- Beat in the rum-soaked fruit, as well as the blanched almonds.
- Pour the entire ricotta mixture into the pastry base.
- Bake for approximately 1 hour and 30 minutes or until the top is rich golden brown. The cheesecake center should be set.
- Remove from oven, allow to cool in pan for 20 minutes, then refrigerate for at least 10-12 hours.
- Optional Topping: Decorate the top of the cake with icing sugar.
- Enjoy!
