Torta di formaggio

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keithatengagedthinking
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Torta di formaggio

Post by keithatengagedthinking » Mon Dec 18, 2006 12:06 am

Ciao tutti!

Potete aiutarmi?

Quando ero bambino, mia zia ha preparato una torta di formaggio con la ricotta. Ma mia zia non ha la ricetta più. Ho trovato un'altra ricetta (con la ricotta ed il mascarpone), ma non è la stessa. L'ho preparata per la festa di Natale, e mi è piacuta la torta. Ma vorrei trovare l'altra ricetta o qualcosa simile. Qualcuno ha una ricetta per la torta di ricotta?

grazie,
Keith

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Twilight
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Post by Twilight » Mon Dec 18, 2006 2:37 am

Ma è un piatto italiano o americano?
Claudietto

I am learning English every day, so could you help me by correcting (In private, if you want) anything I have written incorrectly.

ILNY - I Love "Not yet"
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keithatengagedthinking
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Post by keithatengagedthinking » Mon Dec 18, 2006 2:40 am

Twilight wrote:Ma è un piatto italiano o americano?
Penso che sia italiano?

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Twilight
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Post by Twilight » Mon Dec 18, 2006 2:48 am

va bene, allora domani cercherò nella enciclopedia delle torte :lol:

adesso qua sono le 3:43AM :roll:

che notte da lupi mannari :P
Claudietto

I am learning English every day, so could you help me by correcting (In private, if you want) anything I have written incorrectly.

ILNY - I Love "Not yet"
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keithatengagedthinking
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Post by keithatengagedthinking » Mon Dec 18, 2006 2:52 am

Twilight wrote:va bene, allora domani cercherò nella enciclopedia delle torte :lol:

adesso qua sono le 3:43AM :roll:

che notte da lupi mannari :P
Grazie :)
Vorrei prepararla per Natale. E` la favorita di mia madre :)

Roby
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Post by Roby » Mon Dec 18, 2006 10:19 am

http://www.foodnetwork.com/food/recipes ... src=search

Ricotta Tart: Torta di Ricotta

Pasta Frolla:
1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
Ricotta Filling:
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract

1 egg
Salt
Water


For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.

Preheat the oven to 350 degrees F.

Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.

In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.


Roby

Roby
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Post by Roby » Mon Dec 18, 2006 11:38 am

http://www.alfemminile.com/w/ricetta/r1 ... olato.html

Crostata di ricotta e cioccolato


Ingredienti :
PER LA PASTA
120 gr di burro
300 gr di farina
100 gr di zucchero
1 uovo intero piu' 1 tuorlo
la scorza grattugiata di 1/2 limone

PER L'IMPASTO
400 gr di ricotta
2 uova intere
100 gr di zucchero
la scorza grattugiata di 1/2 limone
il succo di 1/2 limone
1 cucchiaio di farina
cioccolato fondente a pezzetti a piacere

zucchero a velo

Ricetta :
1-Per la preparazione della pasta frolla aggiungere alla farina il burro a pezzetti precedentemente ammorbidito tra le dita, incorporare lo zucchero, l'uovo intero e il tuorlo, la scorza grattugiata del limone e impastare.
Questa operazione va eseguita con attenzione per evitare che si formino grumi in modo che la pasta risulti liscia e compatta.
A questo scopo, per evitare che si appiccichi, anche a causa della grande quantita' di burro presente, bisogna aiutarsi nell'impasto, man mano che si procede, con un po' di farina, senza utilizzarne molta per non rendere l'impasto troppo duro.
Formare una palla con l'impasto, avvolgerlo in una carta cellophane e lasciare riposare in frigorifero per 30 minuti.

2-Per la preparazione dell'impasto lavorare bene la ricotta in modo da renderla molto omogenea e vellutata, incorporare lo zucchero, la farina, anche in questo caso facendo attenzione a sciogliere i grumi nel composto, aggiungere i due tuorli, la scorza grattugiata del limone, il succo di limone, e infine gli albumi precedentemente montati a neve ben ferma.
In questa operazione bisogna fare attenzione a non smontare tutto il composto, per cui bisognera' mescolarlo con lentezza e delicatezza.
Infine unire i pezzetti di cioccolato fondente secondo la quantita' desiderata.

3-In una teglia di diametro medio precedentemente imburrata e infarinata, stendere la pasta frolla, dopo averne mantenuta una piccola parte che servira' a realizzare piccole strisce da posare sopra la crostata.
Versare sulla pasta l'impasto alla ricotta, livellarlo bene e posarci sopra delle strisce di pasta frolla incrociandole in maniera da formare una griglia.
Infornare in forno precedentemente riscaldato per pochi minuti (il forno non deve essere molto caldo) a 180° per 30 - 40 minuti, a seconda della potenza del forno.
La crostata deve infatti mantenersi abbastanza morbida e dorata.
Far raffreddare e infine spolverci sopra zucchero a velo secondo la quantita' desiderata.


Consigli :
Per la realizzazione della pasta frolla, che e' particolmente adatta anche alla preparazione di altri tipi di crostate, bisognera' fare attenzione alla lavorazione, per cui si dovra' evitare di creare grumi, in particolare del burro e della farina, e allo stesso tempo si dovra' evitare che risulti troppo appiccicosa, lavorandola man mano con una adeguata quantita' di farina supplementare fino a realizzare una palla liscia e compatta.
Inoltre bisogna fare molta attenzione alla temperatura dle forno per evitare che la crostata si cuocia e si bruci troppo rapidamente, e perche' sia ben dorata ma morbida.

Roby

Roby
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Dec 18, 2006 11:49 am

http://www.foodnetwork.com/food/recipes ... 25,00.html

Mascarpone Cheesecake with Almond Crust
Giada De Laurentiis

Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream



For the crust: Preheat oven to 350 degrees F.


Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.


For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.


For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.


Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Roby

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Dec 18, 2006 12:06 pm

http://www.foodnetwork.com/food/recipes ... 25,00.html


Honey Ricotta Cheesecake

Giada De Laurentiis

8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs

Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.


Roby

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Dec 18, 2006 1:14 pm

A friend's recipe

Chocolate Ricotta Cake

INGREDIENTS:

1 package chocolate cake mix
1/3 c. vegetable oil
1 container Ricotta Cheese
1/2-1c. mini-chocolate chips
Orange peel
1/2 c. red and green cherries, drained and halved *
3 eggs
1 1/4 cups water
1/4-1/2 cup powdered sugar
Almond Flavoring(to taste)

* 1 can of cherry pie filling well drained may also be used.

Cool-Whip Frosting:
1 pkg. chocolate or vanilla instant pudding
1 8 oz.container of Cool-Whip
1 c. cold milk
1/4 c. powdered sugar (optional)

PREPARATION:

Prepare cake according to package directions and baked in a lightly greased/floured bundt or loaf pan according to package directions.
Let cake completely cool.

Hint: refrigerating cake for a while will make it easier to slice.

Meanwhile, fold powdered sugar into ricotta cheese.
Once well mixed, add mini-chocolate chips, almond
flavoring, and orange peel. Once cake has completely
cooled, carefully remove from pan, and slice it into three
layers. Carefully fill each layer with the ricotta mixture.

FOR THE COOL WHIP FROSTING - Mix pudding, milk and powdered
sugar and mix for 1 minute until creamy. Fold in Cool Whip.
Spread on cake. Garnish with additional cherries, shaved chocolate
and almonds if desired.
ENJOY !!

NOTE: You may want to keep this cake refrigerated as the frosting
will become thinner at room temperature.




Roby

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Dec 18, 2006 1:20 pm

http://www.recipesource.com/baked-goods ... c3630.html

Ricotta Cheesecake

3 lb Ricotta; drained
2 c Sugar
1/2 c Flour; sifted
Graham cracker crumbs
8 Egg Yolks
1 Grated Rind of Lemon
1 ts Vanilla
1/2 c Cream (optional); whipped
8 Egg Whites

Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg
yolks, beating after each addition. Beat in flour, lemon rind and
vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and
egg whites into ricotta mixture and turn into a 12" spring form pan
which has been well-buttered and sprinkled with graham cracker
crumbs. Bake in a preheated 425 degree oven for the first 10 minutes;
lower temperature to 350 degrees and bake for 1 hour. Turn off heat
and allow to cool in oven with door closed. Freezes well. Dust with
powdered sugar when served.

Roby

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