Torte Di Ricotta Con Frogole Recipe
Italian ricotta cheesecake topped with baby wild strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until lightly golden. Remove from oven and let it cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- 5
Incorporate Flour
Gradually add the all-purpose flour and mix until just combined.
- 6
Bake the Filling
Pour the ricotta filling into the cooled crust. Bake in the oven for 45-50 minutes at 350°F (175°C) or until the center is set and slightly golden. Turn off the oven and let the cheesecake cool inside for an hour.
Topping Preparation
- 7
Prepare the Topping
Once the cheesecake is completely cooled, gently wash the baby wild strawberries and pat them dry.
- 8
Assemble the Cheesecake
Arrange the wild strawberries on top of the cheesecake. Dust with powdered sugar and garnish with fresh mint leaves if using.
Serving
- 9
Serve
Slice the cheesecake and serve chilled. Enjoy your Torte di Ricotta con Frogole!