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Italian Ricotta Cheesecake




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
2 tablespoons butter, at room temperature
1 egg
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/8 teaspoon lemon extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons pine nuts, toasted
1 egg white, lightly beaten
Filling:
1 1/4 pounds ricotta cheese
1 cup sugar
5 eggs
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
Topping:
2 tablespoons apricot jam
9 tablespoons pine nuts, toasted




Recipe



1. Crust: Beat butter, egg and sugar in small bowl until combined, 2 minutes. Beat in extracts.
2. Sift flour, baking powder and salt into medium-size bowl. Beat flour into egg mixture until dough forms.
3. Roll dough out between 2 sheets of waxed paper into 10-inch circle (photo 1, below). Remove top sheet. Invert dough into 9-inch springform pan; press over bottom and 1/2 inch up sides of pan. Peel off paper (photo 2). To patch any small holes, push dough together with fingers.
4. Scatter nuts over crust; lightly press nuts into crust (photo 3). Brush pastry with a small amount of egg white. Discard rest of white. Wrap bottom and sides of 9-inch springform pan with foil.
5. Heat oven to 325°.
6. Filling: Beat together ricotta cheese, sugar, eggs, flour, vanilla and lemon rind in medium-size bowl until well combined, about 2 minutes. Pour into crust. Place springform pan in large baking pan on oven rack. Pour hot water into large pan to come halfway up sides of springform.
7. Bake in 325° oven for 1 1/4 hours or until filling is set. If top of filling begins to brown too much, cover loosely with aluminum foil. Remove springform pan from water bath; carefully remove foil from pan. Run knife around edge of cake. Cool pan on wire rack. Refrigerate 6 hours or overnight.
8. Topping: Remove side of pan. Melt jam in small saucepan. Brush around top edge of cake, about 1 inch. Sprinkle border with nuts.