Torta Di Ricotta (italian Style Cheesecake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Italian | Italian6 | 10 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1 1/3 | c | Flour |
| 1 | Egg | |
| 2 | lb | Ricotta cheese |
| 1 1/2 | c | Sugar |
| 1/4 | c | Flour, sifted |
| 6 | Eggs, separated | |
| 1 | t | Vanilla extract |
| 1/4 | c | Mixed candied fruit, chopped |
| 1 | Fat, 2 Other Carbohydrates |
INSTRUCTIONS
Cut the butter into the flour until crumbly. Stir in egg and blend well. Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly into the bottom of a lightly greased 10" springform pan. Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the flour and the egg yolks one at a time, beating well after each addition. Add the vanilla and candied fruit and blend thoroughly. Beat the egg whites until stiff, adding the remaining sugar gradually. Fold gently into the ricotta mixture. Pour the batter into the prepared pan, sprinkle with reserved crumbs, and bake in a 325 F oven for about 1 hour 30 minutes, or until firm. Let cool in the pan. Per serving: 475 Calories (kcal); 24g Total Fat; (45% calories from fat); 16g Protein; 48g Carbohydrate; 202mg Cholesterol; 210mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 446
Calories From Fat: 176
Total Fat: 19.9g
Cholesterol: 182.7mg
Sodium: 165.1mg
Potassium: 186.8mg
Carbohydrates: 50.1g
Fiber: <1g
Sugar: 30.5g
Protein: 16.9g