Italian cheesecake (Crostata di ricotta) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 24, 2019

    Very nice pastry. I used the author's Pasta Frolla III which made a very tender crust with a flavor that worked very nicely with the filling. Filling formed a creamy, raisin-filled custard layer on the bottom and a lighter/foamier custard layer on top. Baked in a 9.5-inch pyrex pie plate which was big enough to hold all the filling. Unfortunately, the crust on the back side of the cheesecake slices tended to break away from the rest of the slice, so I might try using a 10" springform pan next time or the other suggested crust recipe. I'll also chop up the raisins a bit next time - the cheesecake would slice more neatly (and they'd absorb even more Marsala!) if the raisins were chopped. Tasted best when warm - I zapped it in the microwave when serving from storage in the refrigerator.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.