After searching through multiple recipes, which I usually do. I realized that the ingredients are very basic, and quite frankly, so is the process. I guess things would have gone easier with out my toddler crawling in between my legs the whole time and wanting to play with the measuring spoons and cups.
Side note: I picked up the ricotta in South Philly yesterday at a small Italian specialty shop on 13th and Passyunk Ave. called Mancuso's. It was a cute store and had so many Italian products, it brought me back to the days of shopping at Altimonte's market when I was a child (prior to the large expansion it is today). I even had to pick up the tasty pear nectar juice.
Anyway, here is the recipe I created by pretty much combining Martha Stewart's and Lidia's.
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| Some basic key ingredients |
2/4 c. sugar
6 eggs (seperated)
1 tsp vanilla
1/4 tsp salt
zest of one orange
zest of one lemon
Crust:
2 Tbs butter softened
1/2 c. Amaretti cookies (crumbled)
I first had the ricotta strain over a bowl for @ 1/2 hour. However, I guess because the cheese was so fresh there really wasn't much liquid that was extracted.
I pre-heated the oven to 350 degrees. Then I prepared the spring form pan, coating it with the butter and then sprinkling it with the cookie crumbles. I crumbled the cookies in a mixing bowl using the backside of a ladle.
For the filling I mixed, with an electric mixer, the egg yolks, 1/4 c. sugar, salt, and vanilla. I then added the ricotta and zests and continued to mix until the batter became smooth. I wanted to try Martha's way of peaking the egg whites with some of the sugar. But, as you can see from the picture below, they never really formed peaks. I just folded it into the egg yolk mixture anyway.
BTW, the aromas of the freshly grated lemon and orange zest were so refreshing.
I poured the batter into the form and baked for 1 hour. Again, the smell was awesome.
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| Adding the egg whites to the egg yolk mixture. |
Here is the finished cake; it sunk a lot more than I expected, but can't wait to try it. I am going to serve it with the Amaretto Orange Glaze. Which I made by mixing the liquor with the marmalade over med heat in a sauce pan stirring frequently. Cook and stir until the mixer reduces, 5 min.
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| Sicilian Ricotta Cheesecake |
Optional Topping:
2 Tbs Amaretto
1 - 1 1/4 c. orange marmalade
I decided that an orange glaze would make a great accompaniment with the cake. And figured to mix it with Amaretto because I remembered how Italian desserts often use rum and other liquors.
