Strawberry Ricotta Pie
Pizza di ricotta – ricotta pie – isn't creamy and rich like regular cheesecake; it has a drier, lighter texture and makes its own crust. Paired with juicy fresh strawberries covered in a simple glaze of strawberry jam, it's a relatively light yet satisfying dessert.
Ingredients
- 2 lbs (1 kg) full-fat ricotta cheese
- 5 eggs
- 1/3 cup (75 mL) granulated sugar
- Grated rind of 1 lemon
- 3 tbsp (45 mL) marsala or brandy
- 4 cups (1 L) strawberries (1 lb/500 g)
- 1/2 cup (125 mL) strawberry jam
Preparation
In fine sieve over bowl, drain ricotta for at least 1 hour. Line bottom of 9- to 10-inch/23 to 25 cm diameter springform pan with parchment paper, then butter side; set aside.
In large bowl, beat eggs with sugar until light and fluffy. On medium-low speed, beat in drained ricotta, lemon rind and marsala until cheese is almost smooth, 2 to 5 minutes. Scrape into pan, smoothing top.
Bake in centre of 300F/150C oven until fully set in centre and golden brown around edge, 80 to 90 minutes. Let cool in pan on rack, then remove pan side. Arrange strawberries on top. Warm jam until runny and pour over strawberries; let cool.
Makes 8 to 12 servings.
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