Ricotta cheesecake

March 23, 2017 02:32 PM

Ricotta Cheesecake

(Cassata al’ Forno)

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Mix all together until well combined

Ricotta                    16 oz

Salt                        0.1 oz

Granulated Sugar     5 oz

Vanilla                  0.25 oz

Cinnamon            0.05 oz

Orange Zest          (1 orange)

Corn Starch            0.8 oz

Chocolate Chips       4 oz

Stir in until combined

Whole Eggs    4 oz (2 x-large eggs)  


Line the top and sides of an 8 inch Cheesecake Pan with the rolled out  pie dough below, reserving an 8 in circle for topping

Pasta Frolla (Rich Pie Dough)

Blend together until resembling coarse sand

All Purpose Flour             12 oz

Sugar                                 2 oz

Salt                                  0.2 oz

Butter                                 6  oz (chilled)


Mix in a separate container then blend with flour/butter mixture

Cold Water  3 oz

Egg Yolks    1 oz (2 x large)

Vanilla       0.2 oz

Wrap in plastic and let rest in fridge for 30 minutes.

Add filling to dough lined cake pan, top with circle of dough to encase

Bake in 350F oven for 1 hour. Let cool completely before de-panning. 

Gio Culinary Studio

Giovanni S. Morina, Inc. 2010©

More information:

Gio Culinary Studio website


WNYT Staff

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