La torta di Ricotta di Mamma~Mom's italian cheesecake

With Easter right around the corner, I wanted to remind everyone of this lovely Italian Cheese cake.  This is an older post.  Enjoy!

I came across a variation of this wonderful cake made by many Italian Mom's in the 1960's.   My mother's version was baked and enough for an army of relatives.  It was traditonally served after dinner/lunch  during Easter and 4th of July celebrations.    This version is a no-bake version.  The light, flufffy texture of ricotta in combination with the cream cheese adds a whole new dimension to this cake. Any fresh  fruit topping will do.  Buon Appetito~

1 pound Whole Milk Ricotta cheese
11 0z of Cream cheese
3 tablespoons of vanilla extract
3/4 cup sugar
One 9 inch springform pan
1 pint Heavy Whipping cream
3 packages of lady fingers ( more or less to line the springform pan and enough to layer your ricotta cake)
For the glaze:
Use any fresh fruit in Season
I used Raspberries as it makes for a pretty presentation~
2 pints fresh Rasberries carefully rinsed and dried 2
2-3  tablespoons corn starch
3/4 cup water
1/4 cup good rasberry liquor
1/4 cup crushed rasberries
3/4 cup sugar
Carefully line your springform pan with lady fingers. All lady fingers should be flat side facing the interior of the pan. Line the bottom of the pan with lady fingers. If you springform is nonstick, it is not necessary to line anything with paper.
It is extremely important that your cheeses be room temperature for a creamier texture and no lumps. Carefully combine Ricotta, cream cheese, vanilla and sugar until all your ingredients are combined.
In a seperate chilled bowl carefully whip your whipping cream until good stiff peaks form
Carefully fold your whipped cream into your cheese mixture a litte at a time. You should see a nice fluffy consistency.
Pour your batter carefully into your springform pan halfway~Carefully place lady fingers across the top of the batter, creating another layer.
Pour your remaining batter into your pan.
Cover and refrigerate immediately
Needs 24 hours in the refrigerator to set and rest. Must be done one day ahead
For the Glaze.
Into a pan on low, heat  sugar, liquor, water. Slowly wisk in a handful of crushed raspberries. Let the sugar melt and dissolve until clear.  You will see your glaze almost bubble. Turn off heat and Whisk in 2-3  tablespoons of corn starch.  Back on low heat  until your glaze turns brighter red color and your glaze is gel like.. Should take about 4-5 minutes on low.  Set aside, cool, refrigerate.
about 1 hour before serving carefully place fresh rasberries across the top of your cake. Pour your cool glaze over your cake. Refrigerate for one hour.
Slice and serve~
Thank you to all of my friends who got to be the official taste testers of these 3 cakes~ hehe.. I am not the only one who has gained weight this week~ lol
Enjoy~Buon Appetito


Greg said…
This is wonderful. My family always made ricotta cheesecake on Christmas Eve. I rarely do. It's a great recipe, but like you say enough to feed an army. We reserve it for guests!

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