Preparation time
30 minutes
Draining Time: Overnight
Ready in
5 hr 55 min
Baking Time: 1 hour and 25 minutes; Chilling Time: 4 hours or overnight
Makes
Serves 16
Ingredients
- 2 containers (475 g each) extra smooth Ontario Ricotta Cheese
- 1 package (200 g) amaretti cookies
- 2 tbsp (25 mL) melted butter
- 2/3 cup (150 mL) granulated sugar
- 1/4 cup (50 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground cinnamon
- Finely grated rind of 1 large orange
- 1 pkg (250 g) brick cream cheese, at room temperature
- 4 Ontario Eggs
- 2 tsp (10 mL) vanilla
Garnish:
- 5 crushed amaretti cookies
Instructions
Spoon ricotta into large fine mesh strainer set over large bowl; cover and refrigerate overnight. Drain liquid and discard.
In food processor, process cookies (reserving 5 for garnish), until fine crumbs. Measure out 1-1/4 cups (300 mL) crumbs; transfer to medium bowl. Stir in melted butter until crumbs are evenly coated. Spray 9-inch (23 cm) springform pan with nonstick spray. Press crumbs evenly over pan bottom. Bake in 325°F (160°C) oven for 10 minutes.
Meanwhile, in medium bowl, combine sugar, flour, salt, cinnamon and orange rind. In large bowl, using electric mixer, beat together cream cheese, eggs and vanilla until smooth, about 2 minutes. Slowly beat in flour mixture just until combined. On low speed, gradually beat in drained ricotta until smooth. Pour over hot crust; smooth top.
Place pan on rimmed baking sheet. Place in oven. Set loaf pan, half filled with water, beside pan. Bake for 1-1/4 hours or until filling is set in the centre. Remove from oven and immediately run a knife around edge of pan. Place on rack to cool completely. Don’t remove ring from pan until just before serving. Cover and refrigerate until cold, about 4 hours or up to 3 days. Before serving, garnish with crushed cookies or dust with icing sugar.
Nutritional Information
1 Serving:
- Protein: 10 grams
- Fat: 14 grams
- Carbohydrate: 27 grams
- Calories: 274
- Fibre: 0 grams
- Sodium: 215 mg