Italian Ricotta Pie
A traditional Italian ricotta pie that celebrates the creamy essence of fresh ricotta cheese, delivering a silky, lightly sweetened dessert that's perfect for any occasion.
Ingredients
- 2 pounds fresh ricotta cheese
- 6 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F and generously butter a 9-inch springform pan.
- In a large mixing bowl, combine the ricotta cheese, eggs, and sugar. Beat the mixture for 3-4 minutes until completely smooth.
- Add the vanilla extract, orange zest, flour, and salt to the ricotta mixture. Mix on low speed until just combined.
- Slowly drizzle in the melted butter while mixing on low speed.
- Pour the filling into your prepared springform pan and smooth the top with a spatula.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Cool completely in the pan before removing the sides.
Notes
Use room temperature ingredients for best results. Strain ricotta if wet or grainy. Avoid overbaking to maintain a light texture. Store in the refrigerator for up to 5 days.