Torta Di Ricotta Cheesecake

Cheesecake. Scrumptious & Delicious...

Torta Di Ricotta was a project I adopted in my mind a few weeks back. My husband's grand father was turning 85, and he is one of the sweetest people I have ever met. So, I wanted to get him something that was close to my heart, and baking something for him seemed rightly apt. This is his favorite cheesecake that he orders it for desert every time we go for dinner. I have never before had a Ricotta cheesecake before I baked one. I got this recipe from userealbutter.com This cake did not sink too much, nor did it form any cracks. The water boiling right underneath the pan definitely helped with the moisture content. So, do not skip that step. Since the crust came up only halfway to my pan I had some filling left over. This I ate later, alone and it was heaven!

I really hope you enjoy it as much as I did making it. Its a long process, and you can decorate it anyway you would like. Just follow the instructions and be patient. This cheesecake is light & fluffy and a perfect hit for a family gathering! Go ahead, try it.

Pastry
*2 cups all-purpose flour
*3/4 cup butter, softened
*1/4 cup sugar
*2 tbsp dry Marsala wine
*1/2 tsp salt

*2 large egg yolks

Filling
*32 ounces ricotta cheese
*1 cup sugar
*1 cup heavy cream
*1/4 cup all-purpose flour
*1 tsp vanilla extract
*1/4 tsp salt
*6 large eggs
*grated peel of 2 medium oranges
*grated peel of 2 lemon

In a large bowl, beat all pastry ingredients together on low speed until just mixed. Shape dough into a ball and wrap in plastic. Refrigerate for 1 hour.

Preheat oven to 350F. Press dough into a 10-inch springfoam pan - on the bottom and up the sides. Bake the crust 15 minutes until golden. Cool in pan on wire rack.

While crust is cooling, prepare the filling. Press ricotta through a fine sieve into a large bowl. Beat the ricotta on medium speed until smooth. Slowly beat in the sugar, scraping the bowl often. Add cream, flour, vanilla, salt, eggs, orange and lemon peels and beat until well blended.

Pour mixture into crust। Bake for 1 1/4 hours (I suggest placing a baking pan of water on a lower rack to prevent rifting of your cake surface). Turn the oven off and let cheesecake remain in oven for 1 hour. Remove from oven and let cool completely on wire rack. Cover and refrigerate for at least 4 hours or until well-chilled. When cheesecake is firm, loosen from pan and remove to a serving plate. Sprinkle with confectioners sugar or top with fresh fruit.