Ricotta pudding (italian cheesecake)

Yield: 6 Servings

Measure Ingredient
¼ cup Fine dry bread crumbs
¼ cup Raisins
¼ cup Chopped mixed dried fruit
¼ cup Rum
3 Eggs separated
1½ pounds Whole-milk ricotta cheese
¼ cup Flour
½ teaspoon Vanilla
¼ cup Plus
1 tablespoon Sugar
⅛ teaspoon Cinnamon
1 teaspoon Grated lemon rind (1 lemon)
1 Whole egg
½ teaspoon Vanilla

From: Charles Nagel <cnagel@...> Date: 16 Sep 1995 08:13:58 -0600 This has been a family favorite for years, and a good rebuttal to those who claim that "Italians don't make cheescake"...⅘-> Combine raisins and dried fruit in bowl; add rum and let stand 1 hour.

Butter a 1-½ quart souffle dish and coat with bread crumbs, shaking out excess. Beat 3 egg yolks and the whole egg in a large bowl until frothy.

Gradually mix in ricotta; beat until well combined. Combine flour, sugar, and cinnamon in a small bowl. Add to ricotta mixture along with lemon rind and vanilla. Stir in fruit=rum mixture, blending well. Beat egg whites in a small bowl until soft peaks form. Gently fold whites into ricotta mixture.

Pour into prepared dish. Bake in 350 oven for 50 minutes, or until center is set, top is lightly browned, and sides start to pull away from the dish.

Let stand in turned-off oven with door closed for 1 hour.

Invert pudding onto serving platter. Serve warm or chilled, garnished with whipped cream and cinnamon sugar, if desired.

Note: I turn the "pudding" out onto the serving dish, wash the souffle dish, and use it to cover the pudding in the refrigerator. We like it best when made ahead, when the flavors blend nicely. A bit like cassata alla Siciliana, but not so much sweat to make! REC.FOOD.RECIPES ARCHIVES


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