Sunday, July 24, 2011

My Next Project - Italian Ricotta Cake

Haberfields famous Ricotta cake - to die for. This is as close as what I could find to a recipe, from the SBS Food Safari show. Worth a try. Watch this space.  


1 x 26 cm disc of shortcrust pastry-baked
Extra shortcrust pastry to line the pastry ring
Ricotta Cheese Filling
3 eggs (55 g)
60 g sugar
350 g cream cheese, at room temperature
650 g ricotta cheese
80 mL cream (35 % fat)
50 g sugar
80 g blanched almond meal
80 g diced orange peel- candied or citron
Optional 100 g sultanas, soaked in rum or brandy
Whisk the eggs and sugar, (60 g) until thick.  Set aside.

Beat the cream cheese and sugar until smooth, then add the ricotta and beat until smooth.Add the cream, then gradually add the whisked eggs. Mix until all ingredients are well combined.

Fold in the almond meal, glacé fruit and sultanas.Transfer into the prepared base.

Sweet Shortcrust Dough, (1.2.3.)    Makes 650 g pastry
1 egg (55g)   (The pastry can be made without egg)
100g castor sugar
200g unsalted butter
300g plain flour
To make the pastry, cream the butter and sugar until light and pale.
Add the egg, and continue creaming until absorbed.

Stop mixer and add the flour, mix only until combined.  The dough will be very sticky, wrap in plastic and chill prior to use.

Knead the chilled dough lightly first to soften, roll out with a small amount of dusting flour.

Place a 5-6 cm high 26 cm round ring over the baked pastry disc.  Using extra shortcrust dough, press the dough onto the wall of the ring forming the sides for the cheesecake .  Smear the pastry onto the edge of the base to seal the join.  Trim off any excess dough. 

Bake at 180 ° C for one hour.When cool, dust with icing sugar.
Serve at room temperature, though store uneaten cheese cake in the refrigerator.