Italian Cafe Ricotta Recipes

ITALIAN CAFE RICOTTA

Italian Cafe Ricotta image

A rich, thick dessert. It is served elegantly in a demitasse cup. From "The Best of Ethnic Home Cooking" my Mary Poulos Wilde. The passive (cooking) time is chilling time, so start at least 6 hours before serving.

Provided by Susiecat too

Categories Dessert

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons instant coffee
1/4 cup sugar
1/4 cup boiling water
1/2 lb ricotta cheese
1/2 lb sour cream
rum, to taste (optional)
1/2 pint heavy whipping cream
sugar, to taste
1/2 teaspoon almond extract
6 ounces semi-sweet chocolate bits
chocolate curls (optional) or chocolate shavings (optional)
toasted slivered almonds (optional)

Steps:

Combine the instant coffee and sugar in a small mixing bowl. Add the boiling water and stir to dissolve. Set aside to cool.
With a blender or food processor, whip the ricotta and sour cream together until smooth. Add the cooled coffee mixture, rum (if using) and blend well. Cover and refrigerate at least 4 hours.
Make the whipped cream: pour the heavy cream into a chilled mixing bowl and beat at medium speed until the mixture begins to thicken. Add the sugar and almond extract and continue to whip until the cream is stiff. Refrigerate until serving.
To serve, melt the chocolate bits and spoon a bit of the melted chocolate into the bottom of a demitasse cup.
Fill about 3/4 full with the ricotta mixture. Add another bit of melted chocolate, and a dollop of whipped cream.
Garnish with chocolate curls or shavings and almonds.
Serve immediately.

ITALIAN RICOTTA CAKE

Italian Ricotta Cake image

This is an excellent, filling dessert that feeds a crowd! I bring this cake to family get-togethers and am always asked for the recipe! It is made in a 9x13-inch pan, and has a cheesecake-like consistency. Serve it with whipped cream and fresh or frozen berries.

Provided by Karin

Time 6h

Yield 12

Number Of Ingredients 14

Ingredients

½ cup unsalted butter, softened
½ cup white sugar
2 large eggs
¼ cup brandy
2 cups all-purpose flour
2 teaspoons baking powder
3 pounds ricotta cheese
5 large eggs
1 ¾ cups white sugar
1 cup heavy cream
3 large egg whites, beaten stiff
½ medium lemon, zested
½ medium lime, zested
½ teaspoon ground cinnamon

Steps:

Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.
Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 61.1 g, Cholesterol 191.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 16 g, Sodium 286.9 mg, Sugar 38.2 g

ITALIAN RICOTTA PIE

Italian Ricotta Pie image

This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.

Provided by Marie

Categories Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
1/2 teaspoon salt
3/4 cup butter
1 egg yolk
2 -3 tablespoons cold water
3 1/2 cups ricotta cheese
1/4 cup flour
1/2 teaspoon salt
1 tablespoon grated fresh lemon rind
1 tablespoon grated orange rind
1 tablespoon vanilla
4 beaten eggs
1 cup sugar

Steps:

To make crust, mix flour and salt in medium bowl.
Cut in butter until mixture looks like coarse crumbs.
Stir in egg yolk and water.
Roll out, place crust in 10" glass pie plate and flute the edges.
For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
Beat in eggs and add sugar gradually.
Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

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