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Ricotta Cheese Cake
(Torta di Ricotta)
 
 
Ingredients:
 
For the Crust:
2 and 1/2 cups (250 grams) flour
2/3 cup (125 grams) unsalted butter or rendered lard
2/3 cup (125 grams) sugar
3 yolks
 
For the Filling:
2/3 lb (300 grams) fresh ricotta
2/3 cup (125 grams) sugar
Grated zest of half an orange
2 yolks
1/4 lb (100 grams) finely minced candied candied fruit peel
1/2 teaspoon vanilla extract
 
Directions:
 
Mix the flour and sugar and cream the butter.
 
Combine the ingredients of the dough, using a pastry cutter and working the dough as little as possible with your hands.
 
Form it into a ball and let it sit in a cool place for an hour.

In the meantime, put the ricotta through a strainer, combine it with the sugar, and beat the mixture with a fork until it is smooth and creamy.
 
Lightly beat the yolks and work them into the mixture a bit at a time, and finally stir in the minced candied fruit.

Divide the dough into two unequal pieces.
 
Use the larger one to line a buttered 8-inch pie pan.
 
Fill the pie with the filling, cover it with the second piece of crust, tamping down around the edges, and bake it in a moderate oven for about an hour.
 
Let it cool, remove it from the pie pan, and dust it with powdered sugar.

That's it!
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