Cheesecake – Ricotta Torte Recipe

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      • 100g (1/3 cup) almond biscotti crumb or amoretti cookie – divided
      • 500g (2 cups) whole-milk ricotta cheese
      • 65g (1/4 cup) sour cream
      • 5 eggs, separated – at room temperature
      • 150g (3/4 cup) granulated sugar – divided
      • 2 tbsp (15g) all-purpose flour
      • 1 tsp vanilla extract
      • 1 tbsp (15ml) amaretto or 1/4 tsp almond extract
      • 1 tsp finely grated orange zest
      • 1/4 tsp salt
      • 1/4 tsp cream of tartar


        1. Position a rack in the center of the oven and preheat the oven to 200°C. Grease the bottom and sides of a 9 x 3 inch spring form pan. Sprinkle the bottom of the pan with cup of the cookie crumbs.
        2. In the bowl of a food processor, combine the ricotta cheese and sour cream and process until smooth. Add the egg yolks and cup of the sugar and process until well blended. Add the flour, vanilla extract, almond extract or amaretto, orange zest, and salt and process until blended. Transfer the mixture to a large bowl.
        3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until soft peaks begin to form. Gradually add the remaining, 1/4 sugar and beat at high speed until the whites form stiff, shiny peaks. Gently fold one-third of the whites into the ricotta mixture. Fold in the remaining whites in two more additions.
        4. Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/2 cup cookie crumbs over the top.
        5. Place the pan on a baking sheet and bake the cake for 40 to 45 minutes, until the top is browned and cracked and the center jiggles but is not liquid. Transfer the pan to a wire rack and cool for 30 minutes.
        6. Run a thin knife around the edge of the pan to loosen the cake. Remove the side of the pan and cool cake until just slightly warm.
        7. To serve, slice the cake using a thin-bladed sharp knife.

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