SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
- Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
- Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g
SICILIAN RICOTTA CHEESECAKE
A gluten free authentic Italian style cheesecake from Sicily, made of whole milk ricotta cheese, fantastic served warm or chilled.
Provided by Florentina
Categories Dessert
Time 1h45m
Number Of Ingredients 11
Steps:
- A few hours before baking, place the whole milk ricotta cheese in a cheesecloth lined strainer over a bowl. Cover with plastic wrap and allow to sit in the refrigerate to drain.
- Preheat your oven to 350"F.
- In the bowl of your mixer whisk together the eggs and sugar until nice and creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange or lemon zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese.
- Butter a 9 inch spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet.
- Bake in the preheated oven for about 1 hour and 20 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. Your house should smell amazing by now, and that's a good indicator the cake is ready. Allow the cake to cool off completely before unfolding the spring-form pan.
- Set on a serving platter and sprinkle with powder sugar or make a light glaze to drizzle on top.
Nutrition Facts : Calories 466 kcal, Carbohydrate 64 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 113 mg, Sodium 160 mg, Fiber 1 g, Sugar 58 g, ServingSize 1 serving
SICILIAN LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
- To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
- To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.
SICILIAN HOMEMADE RICOTTA CHEESE
This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.
Provided by Orcashottie
Categories World Cuisine Recipes European Italian
Time 55m
Yield 20
Number Of Ingredients 5
Steps:
- Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
- Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
- Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
- Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 11.8 g, Cholesterol 54.1 mg, Fat 15.6 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 426.6 mg, Sugar 11.2 g
SICILIAN RICOTTA CAKE
With chunks of chocolate studded through creamy baked ricotta, this quick and easy all-in-one cake is a breeze to make, but will steal the show at dinner
Provided by Emilia Strazzanti
Categories Dessert
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Oil the base and sides of an 8-inch cake tin, then line with greaseproof paper.
- In a large bowl, combine the ricotta and caster sugar. Beat until the sugar is well incorporated.
- Crack the eggs into a separate bowl and whisk well. Add the beaten eggs to the ricotta mixture and beat until fully combined and smooth.
- Tip in the chopped chocolate, mix well and transfer to the cake tin.
- Cook for around 40 minutes until golden brown and set. Leave to cool in the tin before removing and transferring to a serving platter.
SICILIAN CREAM CAKE (CASSATA ALLA SICILIANA)
This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.
Provided by Dee514
Categories Dessert
Time 15m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
- Add chocolate and fruit; mix well.
- Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
- Turn ricotta mixture into lined mold.
- Cover the top with remaining cake slices.
- Refrigerate overnight, or place in freezer for several hours.
- To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
- Sprinkle (lightly sift) confectioner's sugar over cake.
- If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
- Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Nutrition Facts : Calories 621.4, Fat 21.8, SaturatedFat 13.2, Cholesterol 154.9, Sodium 313.1, Carbohydrate 86.4, Fiber 0.5, Sugar 63.5, Protein 21.2
SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)
An authentic Sicilian recipe I found on easyrecipes.com. Posted for ZWT 7- Italy. Note: Overnight "ripening" is not included in prep time.
Provided by CJAY8248
Categories Dessert
Time 2h44m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
- Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
- With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
- Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
- Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
- Chocolate Frosting:.
- Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
- Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
- With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
- Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.
Nutrition Facts : Calories 594, Fat 58.3, SaturatedFat 36.6, Cholesterol 95.2, Sodium 65, Carbohydrate 23.2, Fiber 8.4, Sugar 6.9, Protein 13.3
CASSATA SICILIANA
A delicious cake from in and around the convents of Sicily
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
- Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
- Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
- Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
- Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
- Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
- On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.
Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium
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