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Torta di Ricotta e Visciole

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Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • 9-inch round springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Baking parchment
  • Oven

Ingredients
  

  • Ingredients
  • For the Crust:
  • 200 g about 7 oz digestive biscuits or graham crackers
  • 100 g about 3.5 oz unsalted butter, melted
  • 2 tablespoons sugar
  • For the Filling:
  • 500 g about 18 oz ricotta cheese, well-drained
  • 200 g about 7 oz sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 250 g about 9 oz visciola cherries (fresh or jarred, drained if using jarred)

Instructions
 

  • Method
  • Step 1: Prepare the Crust
  • Preheat the Oven: Preheat your oven to 180°C (350°F).
  • 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.
  • Mix the Crust: In a mixing bowl, combine the biscuit crumbs, melted butter, and sugar. Stir until well combined.
  • 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.
  • Bake the Crust: Bake in the preheated oven for about 10 minutes, then remove and let it cool.
  • Step 2: Make the Filling
  • Mix the Ricotta: In a large bowl, add the ricotta cheese and sugar. Use an electric mixer to blend until smooth and creamy.
  • Add Eggs: Add the eggs one at a time, mixing well after each addition. Ensure everything is well combined.
  • Flavor the Mixture: Stir in the lemon zest and vanilla extract until fully incorporated.
  • Add Cherries: Gently fold in the visciola cherries, being careful not to break them up too much.
  • Step 3: Assemble and Bake
  • Pour the Filling: Pour the ricotta mixture over the cooled crust, smoothing the top with a spatula.
  • 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.
  • Cool Down: Once baked, turn off the oven and leave the torta inside for 30 minutes. This helps prevent cracking.
  • 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.