Torta di Ricotta e Visciola: A Delicious Italian Dessert

Torta di Ricotta e Visciola is a delightful Italian dessert that perfectly blends the creamy richness of ricotta cheese with the tangy sweetness of visciola cherries. This traditional recipe hails from the beautiful regions of Italy, and it’s a wonderful way to celebrate seasonal fruits. Whether you’re hosting a gathering or simply treating yourself, this torta is sure to impress. From my own personal experience, this dessert is not only satisfying to make but also to eat.

Let me show you how I make this delicious Torta di Ricotta e Visciola step by step.

Notes on What to Expect

When you cut into this torta, you should find a creamy filling that is slightly sweet and tart, balanced perfectly by the buttery crust. The flavors meld beautifully, creating a comforting and indulgent dessert.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 40 minutes
• Ease of Cooking: Moderate
• Servings: 8
• Calories per Serving: Approximately 250
• Cost of Ingredients: ~$15
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• 9-inch round springform pan
• Mixing bowls
• Electric mixer (or whisk)
• Spatula
• Measuring cups and spoons
• Baking parchment
• Oven
• Check out the must-have equipment and ingredients for making a Savory  #tortadiricottaevisciole  here.

Ingredients

For the Crust:

• 200g (about 7 oz) digestive biscuits or graham crackers
• 100g (about 3.5 oz) unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 500g (about 18 oz) ricotta cheese, well-drained
• 200g (about 7 oz) sugar
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 250g (about 9 oz) visciola cherries (fresh or jarred, drained if using jarred)
• Check out the must-have equipment and ingredients for making a Savory  #tortadiricottaevisciole  here.

Method

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Crush the Biscuits: Place the digestive biscuits in a food processor and pulse until fine crumbs form. Alternatively, you can put them in a zip-top bag and crush them with a rolling pin.
3. Mix the Crust: In a mixing bowl, combine the biscuit crumbs, melted butter, and sugar. Stir until well combined.
4. Form the Crust: Press the mixture into the bottom of the springform pan to create an even layer. Use the back of a glass to compact it well.
5. Bake the Crust: Bake in the preheated oven for about 10 minutes, then remove and let it cool.

Step 2: Make the Filling

6. Mix the Ricotta: In a large bowl, add the ricotta cheese and sugar. Use an electric mixer to blend until smooth and creamy.
7. Add Eggs: Add the eggs one at a time, mixing well after each addition. Ensure everything is well combined.
8. Flavor the Mixture: Stir in the lemon zest and vanilla extract until fully incorporated.
9. Add Cherries: Gently fold in the visciola cherries, being careful not to break them up too much.

Step 3: Assemble and Bake

10. Pour the Filling: Pour the ricotta mixture over the cooled crust, smoothing the top with a spatula.
11. Bake: Bake in the oven for 30-40 minutes or until the filling is set and the top is lightly golden. You may gently shake the pan; if the center wobbles slightly, it’s done.
12. Cool Down: Once baked, turn off the oven and leave the torta inside for 30 minutes. This helps prevent cracking.
13. Chill: Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Variations and Tips

• Fruit Alternatives: You can substitute visciola cherries with other fruits like blueberries, raspberries, or even mixed berries based on what’s in season.
• Gluten-Free Option: Use gluten-free biscuits for the crust to accommodate gluten sensitivities.
• Vegan Version: Swap the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg). Use a dairy-free ricotta alternative.
• Check out the must-have equipment and ingredients for making a Savory  #tortadiricottaevisciole  here.

Nutritional Information Per Serving

• Calories: Approximately 250
• Fat: 15g
• Carbohydrates: 27g
• Protein: 6g

Closing Thoughts

I hope this guide has made making Torta di Ricotta e Visciola seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below; I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your baking adventure!