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Torta di Ricotta Delle Feste - Italian Holiday Cheesecake

Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Yield: 8 Slices
Author: Eligio Bucciarelli

Ingredients

  • 2 lbs Whole milk ricotta cheese, drained
  • 1 cup Sugar
  • ⅓ cup All-purpose flour
  • 6 Eggs
  • ½ cup Mini chocolate chips or favorite chocolate bar, chopped
  • ½ cup Slivered almonds
  • 6 oz Jar Maraschino Cherries, drained and halved
  • 1 tsp Orange or lemon zest, your preference
  • 2 tsp Vanilla extract

Preparation

  • Preheat oven to 325° and set rack in the middle of the oven.
  • Butter and flour a 9-inch round spring form pan and tap out excess flour. Place on a rimmed baking sheet.
  • In a medium bowl, sift together the sugar and flour.
  • In a large bowl, combine the ricotta, the sugar and flour mixture and vanilla and gently mix to combine.
  • Add eggs one at a time and mix to combine.
  • Add the chocolate chips, almond, Maraschino cherries and vanilla and mix until all ingredients are well incorporated.
  • Pour batter into the prepared spring form pan and bake in the center of the oven for about 55 minutes until a light golden color. Make sure the center is cooked when a sharp knife inserted into the center comes out clean.
  • Remove from the oven and run a sharp knife around the inside of the pan to loosen the cheesecake from the sides and then cool completely on a wire rack. Remove from the spring form pan, cover with plastic wrap and refrigerate until chilled, at least 2 hours.