Rome

Torta di ricotta

Name: Torta di ricotta
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 750 g drained ricotta; 3/4 cup sugar; 4 egg; 1/3 cup maida (all-purpose flour, plain flour); Lemon, zest of 2; 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); Butter, for the tin; Breadcrumbs, for the tin; a pinch salt

Italian cheesecake made with ricotta: lighter, lemony and a little rustic. Better the next day.

75 minTime

12 gProtein each

mildSpice

Roman cheesecake1 chapter · 1 min read

Make it your way

Grandma's wayRicotta, eggs, lemon.

The original

245kcalsame

12 gproteinsame

0 gfibresame

75minutessame

Torta di ricotta.

Per serving, worked out from the ingredient table.

Ingredients

Ricotta750 g, drained

Sugar¾ cup

Egg4

Maida (all-purpose flour, plain flour)⅓ cup

Lemonzest of 2

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Butterfor the tin

Breadcrumbsfor the tin

Salta pinch

Method

4 steps

1Butter a 22 cm tin and coat with crumbs.
2Beat ricotta smooth with sugar, then eggs one at a time, zest, vanilla, salt and flour.
3Bake at 170C for 50 to 60 minutes until set with a slight wobble.
4Cool in the oven with the door ajar, then chill.

Serve it like this

Serve chilled or at room temperature in wedges with berries or a spoon of jam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rome

Torta di ricotta

Italian cheesecake made with ricotta: lighter, lemony and a little rustic. Better the next day.

75 minTime

12 gProtein each

mildSpice

Roman cheesecake1 chapter · 1 min read

Make it your way

Grandma's wayRicotta, eggs, lemon.

The original

245kcalsame

12 gproteinsame

0 gfibresame

75minutessame

Torta di ricotta.

Per serving, worked out from the ingredient table.

Ingredients

Ricotta750 g, drained

Sugar¾ cup

Egg4

Maida (all-purpose flour, plain flour)⅓ cup

Lemonzest of 2

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Butterfor the tin

Breadcrumbsfor the tin

Salta pinch

Method

4 steps

1Butter a 22 cm tin and coat with crumbs.
2Beat ricotta smooth with sugar, then eggs one at a time, zest, vanilla, salt and flour.
3Bake at 170C for 50 to 60 minutes until set with a slight wobble.
4Cool in the oven with the door ajar, then chill.

Serve it like this

Serve chilled or at room temperature in wedges with berries or a spoon of jam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Torta di ricotta

Make it your way

Ingredients

Method

Torta di ricotta

Make it your way

Ingredients

Method

Make it a meal