Recipe courtesy of Lidia Bastianich
Save Recipe Print
Level:
Easy

Ingredients

Directions

Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Homemade Ricotta

Recipe courtesy of Ina Garten

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Red Velvet Cheesecake

Recipe courtesy of Food Network Kitchen

Japanese Cheesecake

Recipe courtesy of Food Network Kitchen

The Ultimate Cheesecake

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword