Dec 2, 2013
This creamy ricotta pie is lighter in texture than cheesecake.
1/2 cup sugar
1 (500 gram) tub whole milk ricotta cheese, preferably extra smooth
1/2 cup whipping cream (35%)
1 vanilla bean
Zest and juice of 1 lemon
1 (9-inch) unbaked pie shell, homemade or store-bought
Fresh berries, for serving (optional)
Lemon zest, for garnishing
Preheat 325 degrees F.
Beat eggs until light and fluffy with electric beaters or in a stand mixer. Add sugar and beat until combined. Add ricotta cheese and whipping cream and beat until smooth. Cut vanilla bean in half. Scrape out the seeds with a paring knife and add to ricotta mixture. Add the lemon zest and lemon juice. Mix to combine.
Pour batter into pie shell. Bake until filling is set and pastry is golden brown, about 50 to 55 minutes.
Let cool completely. Cut and serve with berries. Garnish with lemon zest.
Yield: 6 to 8 servings.