Easy Food Recipes and Cooking - Italian Ricotta Pie
serves 8 to 10
1-1/4 lbs ricotta
4 eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
Zest of 1 orange
1 cup cream
2 tablespoons cornstarch
Buttery Tart Crust
At least 3 hours in advance (preferably overnight), place the ricotta in a fine strainer positioned over a bowl and refrigerate. This process drains the excess liquid in the cheese and ensures that the filling will solidify properly.
Position a rack in the center of the oven and preheat to 350°F. Place the ricotta, eggs, sugar, lemon extract, vanilla extract and orange zest in the work bowl of a food processor fitted with the steel blade. Process until smooth, 30 seconds. In a small bowl, whisk the cream and cornstarch together until well blended. Add to the ricotta mixture and process for an additional 45 seconds or until the mixture is silky smooth. Pour into the prepared springform pan and set on a baking sheet.
Bake for 45 to 55 minutes, until the filling has risen and the center barely jiggles when you shake the pan gently. You can also test by inserting a butter knife into the center of the pie. If it comes out clean, the pie is done. Open the oven door, but leave the pie inside to cool for 15 minutes. This helps prevent cracking. Cool for an additional 45 minutes outside the oven, then carefully remove the sides from the pan. Transfer the pie to a plate and allow to cool completely before serving. Refrigerate any leftovers.