Lemon Ricotta Pie

This is one of my favorite desserts.  It always seems to impress guests.  It's basically an Italian style cheesecake.  I love that it has a cheesiness, yet isn't as rich as New York style cheesecake.  The lemon seems to leave you refreshed.  Making a perfect ending to any meal.  

This is basically what I have achieved through trial and error in my attempts to translate different Italian Cheesecake Recipes and having to substitute ingredients with things I can find in the states.  One day if I can find the ingredients I will have to try the original recipes again the way they were met to be made.

Lemon Ricotta Pie

1 1/4 cup Ricotta Cheese

1 1/4 cup Raw Sugar

1/4 cup Butter, softened

3 Eggs

1 tsp Vanilla Extract

Juice and Zest from a Lemon

1/4 cup Whole Milk

1 1/4 cup Unbleached Flour

1 tsp Baking Powder

Powdered Sugar for dusting

Preheat your oven to 350 degrees.  Grease a tart pan and set aside.  Over low speed add the ricotta and sugar to your mixer.  Blend until smooth.  Add the butter.  When combined add the eggs one at a time.  Next add the vanilla and the lemon juice and zest.  Add the milk, make sure the lemon juice is thoroughly combine before adding the milk to prevent it from curdling.  

In a small bowl combine the flour with the baking powder.  Add this to the mixer 1/4 cup at a time till it's all combined.  Pour mixture into your greased tart pan and bake for 45 to 50 minutes or until the cake has a golden brown color and a toothpick when inserted comes out clean.

Let the cake cool completely before serving.  I've found this cake is actually better served the next day after it's had time to firm up in the fridge overnight.

Cut into desired size slices and dust with powdered sugar.  Enjoy!

When life gives you lemons, take it.  Don't waste food.

-- Giselle Marquez