Ricotta Pie
I bought ricotta cheese with plans to make an herby, cheesy frittata or quiche. But then, I was thumbing through a new-to-me vintage cookbook, the Fanny Farmer Baking Book, and saw a charming and simple recipe for ricotta pie. I had never heard of ricotta pie. Lucky for me, it's an Italian recipe that is especially popular around Easter time (pst! that’s right now!).
My first attempt resulted in a pie that was almost burnt on the outside, with a liquidy, unset interior. In the second round, I cut back on the sugar and cream to reduce browning and liquid. This resulted in a bland and grainy mess. So, in my third rendition, I met in the middle — with just enough sugar and cream to flavor the pie and produce a soft texture.
This cheesecake is perfect for special occasions and weekend baking adventures alike! Serve with a dollop of raspberry jam or your fruity topping of choice!
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Ingredients
Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter, melted
1/4 teaspoon salt
Filling
1 pound (about 2 cups) ricotta cheese
1/3 cup sugar
3 eggs
1/4 cup heavy cream
1/4 teaspoon almond extract
Methods
First, make the graham cracker crust. Crush graham crackers. (Pst! You can use a blender or food processor to blend the graham cracker until fine and powdery or crush them in a pie pan with the back of a measuring cup.) Stir together the graham crackers crumbs, sugar, melted butter and salt. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan. Place in the fridge for at least one hour to chill.
Once the crust has chilled, preheat oven to 350 F. Next, make the filling. In a large bowl, whisk together the ricotta and sugar until smooth. Then, add in the eggs, cream and almond extract. Whisk to combine, being careful not to overmix.
Pour the filling into the crust. Bake for 30-45 minutes, watching very closely after 30 minutes. To test for doneness, gently jiggle the cheesecake. If the surface ripples like water, it is not quite done. If it wiggles as a whole (like jello) it is done. Overbaking will result in a cracked top and grainy texture, so be sure not to overbake. Let the cheesecake come to room tempurature, and then thoroughly chill for at least 4 hours before eating. Top with jam or fruit sauce of choice!
Sustainability Tips
Butter, ricotta and cream: Since cows contribute a lot to climate change, I like to buy my dairy products from local farmers or from B Corps (companies held to really high environmental and social standards).
Eggs: Local eggs are really easy to find in most locations. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.