Italian Cheesecake with candied fruit and chocolate chips

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Pasta Frolla/Crust:

  • 2 cups flour (loosely packed) (250 grams)
  • 1 large egg plus 1 yolk
  • 1/2 cup sugar (100 grams)
  • 1 stick butter melted (4 ounces - 110 grams) 
  • Pinch salt 

Mixture:

  • 2 pounds ricotta that has been drained (950 grams) 
  • 3/4 cup of sugar 
  • 1 tsp vanilla 
  • 1 tsp fior d’arancio (orange blossom) 
  • 5 large eggs 
  • Zest of an orange 
  • 1/2 to 1 cup chopped candied fruit (cherries, citron, orange, tangerine)
  • 1/3 chocolate chips 

Instructions

Pasta Frolla/Crust:

  • In a large bowl combine all the ingredients and with one hand gently fold to incorporate to form a soft dough. Work gently.
  • Cover in plastic wrap and refrigerate for at least 2 hours.
  • In a large bowl cream ricotta and sugar with a handheld mixer. Add the vanilla and fior d’arancio. Add the eggs and don’t overbeat them.
  • Now add the zest of the orange, chocolate chips, and citron.
  • Roll the pasta frolla to a large circle to coat an 8-inch spring pan. Trim the border.  With the remaining dough roll and cut 3/4 inch long strips.
  • Add the mixture to the spring pan and decorate the top with strips creating a lattice design.
  • Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about an hour and 40 minutes.
  • Let it cool completely before serving.

    Buona Pasqua!

Notes

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