Torta di Formaggio

Torta di Formaggio Recipe from Italy with Ricotta, Eggs, Sugar, Lemon Zest, and Brandy

Region / culture: Italy | Servings: 8

Introduction

Torta di Formaggio, also known as Italian Ricotta Cheesecake, is a delicious and creamy dessert that is perfect for any occasion. This traditional Italian dessert is made with fresh ricotta cheese, eggs, sugar, lemon zest, vanilla bean, and a touch of brandy. The result is a light and fluffy cheesecake that is sure to impress your guests.

History

The origins of Torta di Formaggio can be traced back to Italy, where ricotta cheese has been a staple ingredient in many traditional dishes for centuries. This cheesecake recipe has been passed down through generations of Italian families, with each cook adding their own unique twist to the classic dessert.

Ingredients

2.5 lb (1.13 kg) of fresh ricotta
5 eggs
1.5 cups of sugar
1 tsp of finely grated lemon zest
0.5 of a vanilla bean, with the pod scraped out
1 tbsp of brandy

How to prepare

Preheat the oven to 400°F (204°C).
Process the ricotta until it becomes smooth.
Beat the eggs, sugar, and other ingredients until they are well blended.
Slowly add this mixture to the ricotta.
Butter a spring-form pan and line the bottom with parchment paper.
Pour the filling into the prepared pan and place it in the oven.
Immediately reduce the oven temperature to 350°F (177°C).
Bake for 30 minutes.
The cake will still be soft in the middle.
Turn off the oven and leave the cake inside for 15 minutes.
Open the oven door and let the cake sit in the opened oven for an additional 15 minutes.
The cake may be served warm.

Variations

You can add chocolate chips, nuts, or dried fruit to the cheesecake filling for added texture and flavor.

Cooking Tips & Tricks

Make sure to process the ricotta cheese until it is smooth to ensure a creamy texture in the cheesecake.

- Be sure to slowly add the egg and sugar mixture to the ricotta to prevent lumps from forming.

- Buttering the spring-form pan and lining it with parchment paper will make it easier to remove the cheesecake once it is baked.

- Be careful not to overbake the cheesecake, as it should still be soft in the middle when you remove it from the oven.

Serving Suggestions

Torta di Formaggio can be served with a dollop of whipped cream and fresh berries for a beautiful presentation.

Cooking Techniques

Be sure to bake the cheesecake in a water bath to prevent cracking and ensure a smooth texture.

Ingredient Substitutions

You can use mascarpone cheese or cream cheese in place of ricotta for a different flavor profile.

Make Ahead Tips

Torta di Formaggio can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

You can dust the top of the cheesecake with powdered sugar or cocoa powder for a decorative touch.

Pairing Recommendations

Torta di Formaggio pairs well with a glass of sweet dessert wine or a cup of espresso.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator for up to 3 days. To reheat, place in a 300°F (149°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Torta di Formaggio contains approximately 250 calories.

Carbohydrates

Each serving of Torta di Formaggio contains approximately 30 grams of carbohydrates.

Fats

Each serving of Torta di Formaggio contains approximately 15 grams of fats.

Proteins

Each serving of Torta di Formaggio contains approximately 10 grams of proteins.

Vitamins and minerals

Torta di Formaggio is a good source of calcium, vitamin A, and vitamin D.

Alergens

Torta di Formaggio contains dairy (ricotta cheese, eggs) and may not be suitable for those with dairy allergies.

Summary

Torta di Formaggio is a rich and creamy dessert that is high in fats and proteins, making it a decadent treat for special occasions.

Summary

Torta di Formaggio is a classic Italian dessert that is sure to impress your guests with its creamy texture and rich flavor. Enjoy a slice of this decadent cheesecake with a cup of coffee or a glass of wine for a truly indulgent treat.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was many years ago, when I was just a young girl visiting my Aunt Maria in the quaint village of Tuscany. Aunt Maria was known for her incredible cooking skills, and I always looked forward to the delicious meals she would prepare for me during my visits.

One day, as I was helping Aunt Maria in the kitchen, she pulled out a worn and tattered recipe book from her cupboard. She flipped through the pages until she landed on a recipe for Torta di Formaggio. As she read through the ingredients and instructions, I was mesmerized by the simplicity and elegance of the recipe. The combination of creamy cheese, fragrant herbs, and buttery crust seemed like a match made in heaven.

Aunt Maria noticed my fascination with the recipe and smiled knowingly. She explained to me that Torta di Formaggio was a traditional Italian dish that had been passed down through generations in our family. She told me stories of how her own grandmother had taught her how to make the dish, and how she had perfected the recipe over the years.

I begged Aunt Maria to teach me how to make Torta di Formaggio, and she happily obliged. Together, we gathered the ingredients - ricotta cheese, Parmesan cheese, eggs, fresh herbs, and butter. Aunt Maria showed me how to mix the cheeses with the herbs and eggs, creating a creamy and fragrant filling. She then demonstrated how to make the buttery crust, pressing it into a tart pan and filling it with the cheese mixture.

As the Torta di Formaggio baked in the oven, the kitchen filled with the tantalizing aroma of cheese and herbs. Aunt Maria and I sat at the kitchen table, sipping wine and chatting as we waited for the dish to cook. When the timer finally dinged, we rushed to the oven to retrieve the golden, bubbling Torta di Formaggio.

As Aunt Maria sliced into the tart, the creamy cheese filling oozed out, mingling with the buttery crust in a delicious symphony of flavors. I took a bite and was instantly transported to a world of culinary delight. The creamy cheese, the fragrant herbs, the buttery crust - it was a taste sensation like no other.

From that moment on, Torta di Formaggio became a staple in my own cooking repertoire. I would make it for special occasions, family gatherings, or simply as a treat for myself. Every time I prepared the dish, I would think back to that day in Aunt Maria's kitchen, learning the recipe that had been passed down through generations in our family.

Over the years, I have made some tweaks and additions to the original recipe, adding my own personal touch to the dish. I have experimented with different herbs, cheeses, and even added a drizzle of honey or a sprinkle of nuts for a modern twist. But no matter how many variations I try, the classic Torta di Formaggio will always hold a special place in my heart.

As I sit here now, flipping through the pages of my own worn and tattered recipe book, I can't help but smile at the memories and stories that each recipe holds. And as I come across the recipe for Torta di Formaggio, I am reminded of that fateful day in Aunt Maria's kitchen, where I first learned to make this delicious dish that has brought me so much joy and satisfaction over the years.