We must give credit to Sicily for giving us some delicious desserts made with ricotta cheese. Ricotta is not a cheese but a creamy curd. The curd is cooked twice, so the name “ricotta means” re-cooked. The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat. When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese.The foam of the whey when it is being recooked is called zabbina in Sicilian.
According to the food historian, Clifford Wright, Professor Santi Correnti, chairman of the history department of the University of Catania and a preeminent historian of Sicily, wrote that during the reign of the Sicilian King Frederick II, in the early thirteenth century, the king and his hunting party came across the hut of a dairy farmer making ricotta and, being ravenous, asked for some. The first depiction of the making of ricotta is found in an illustration in the medical treatise known as the Tacuinum sanitatis, from the eleventh century. (Pictured above.)
Ricotta is used in many Italian desserts, especially for the holidays. Here is one that we like quite a bit.
Amaretto Ricotta Cheesecake
Ingredients
Crust
1 cup almond flour
2 tablespoons sugar
2 tablespoons melted butter
Filling
2 pounds whole milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1 tablespoon Amaretto liqueur
1/8 teaspoon salt
Directions
Preheat the oven to 300 degrees F (150 degrees C). Set a rack in the middle of the oven.
Combine the crust ingredients. Press evenly over the bottom and 1-1/2-inches up the sides of a 9-inch springform pan.
Place the ricotta in a large mixing bowl and stir it as smooth as possible with a rubber spatula.
Stir the sugar and flour together and then add to the ricotta. Mix thoroughly into the ricotta.
Stir in the eggs 1 at a time. Blend in the amaretto and salt. Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/2 hours tor 1 3/4 hours, until a light golden color.
Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until serving time.
koolaidmoms
I want to try this! I love almond flavor with cheese. Hmmm. Wonder if I should try it for Easter dinner?
Jovina Coughlin
Sure – very easy to make. Just have to do it a day ahead so it can chill.
Onebadcookie
Hi Jovina, Is it necessaty to drain the ricotta first? Some brands are not as dry as others. We usually use Polly-O. Thanks.
Jovina Coughlin
It wouldn’t hurt if you see some liquid on the top. The brand I use is Galbani and I don’t have to drain it prior to baking. Thanks for asking a great question.
KR
In Estonia we use more quark. ButvI have to try yohr recipe with ricotta. Thank you for sharing recipe 🙂
The Sicilian Mama
I love ricotta! Must try this!
Marisa Franca @ All Our Way
The dessert looks delicious! I already have plans for this Easter but I’m pinning for a later date.
Jovina Coughlin
Happy Easter Marisa
Marisa's Italian Kitchen
Love this❤🐣
ravenhawks magazine
Reblogged this on ravenhawks' magazine and commented:
Thanks for sharing a great dessert.
maria
One of my favorites ♥♥♥ Looks delicious!
Alma Vorrei
There’s a good reason why this cherished recipe was handed down to me by a relative. It’s a keeper! The amaretto and ricotta make for a truly unique dessert.
ckennedyhola
This sounds delicious and I enjoy how you marry “food for thought” with recipes.
Jovina Coughlin
Thank you so much.