fiadone di ricotta (italian ricotta cheesecake)

Name: Fiadone di Ricotta (Italian Ricotta Cheesecake)
Prep time: 2 h 30 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: ## PASTRY; 1/2 package(s) frozen phyllo sheet dough; 1 stick(s) butter, melted; ## FILLING; 1 1/2 cup(s) dark brown sugar; 2 large eggs; 2 cup(s) ricotta cheese (cream cheese can be substituted); 2 tablespoon(s) all-purpose flour; 2 tablespoon(s) vanilla extract; 1 tablespoon(s) fresh orange zest; 1/2 teaspoon(s) fresh squeezed lemon juice; 1/2 cup(s) cooked arborio rice (optional); 1 cup(s) dark chocolate chips; ## ORANGE ZEST SUGAR; 2 tablespoon(s) granulated sugar; 1 tablespoon(s) fresh grated orange zest; ## TOPPING; 1 cup(s) walnuts, pecans, or pine nuts; 1/2 stick(s) butter; 1/2 cup(s) dark brown sugar; 1 tablespoon(s) vanilla extract; 1/4 cup(s) dark chocolate chips

(1 RATING)

107 Pinches 3 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Aug 6, 2012

I am half Italian and half French, so I enjoy all the rich Italian and French desserts, but who doesn't? I love to share the more traditional recipes for my husband and our 6 children, as opposed to the Americanized ones. Enjoy! This is commonly enjoyed around Easter.

Rate

prep time 2 Hr 30 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

PASTRY
1/2 package frozen phyllo sheet dough
1 stick butter, melted
FILLING
1 1/2 cups dark brown sugar
2 large eggs
2 cups ricotta cheese (cream cheese can be substituted)
2 tablespoons all-purpose flour
2 tablespoons vanilla extract
1 tablespoon fresh orange zest
1/2 teaspoon fresh squeezed lemon juice
1/2 cup cooked arborio rice (optional)
1 cup dark chocolate chips
ORANGE ZEST SUGAR
2 tablespoons granulated sugar
1 tablespoon fresh grated orange zest
TOPPING
1 cup walnuts, pecans, or pine nuts
1/2 stick butter
1/2 cup dark brown sugar
1 tablespoon vanilla extract
1/4 cup dark chocolate chips

How To Make fiadone di ricotta (italian ricotta cheesecake)

Step 1

Allow phyllo to thaw for about 10 minutes before unrolling. Each box usually has two rolls, you will only need the one.

Step 2

Preheat oven to 325 degrees F.
Step 3

In a circular metal cake pan, either spray non-stick cooking spray or butter with your pastry brush. Then lay singular sheets of phyllo, buttering the entire sheet between every layer. Continue to do it from different angles so that you end with a perfect circle. Leave flaps open at the moment.
Step 4

In a mixing bowl, cream sugar and eggs. Then add all filling ingredients, save the chocolate chips and optional rice. Beat for 3 minutes.
Step 5

Stir in the chocolate chips and your optional rice with a wooden spoon.
Step 6

Pour into the phyllo pan. Fold the corners over the filling, and butter with a brush.
Step 7

Place in the oven and cook until a toothpick comes out clean, about 30 minutes.
Step 8

To make optional orange zest sugar mixture, just grate about a tablespoon of orange peel and add to a tablespoon of white sugar. Stir. The natural oil should bond to the sugar. Then break it apart with your fingers when applying so that it is not clumpy.
Step 9

Remove from oven. Sprinkle your zest sugar mixture onto the phyllo portion, not the filling.
Step 10

While cooling your pie, make the topping. Add topping ingredients except for the dark chocolate chips. Stir nuts until the brown sugar is melting, bubbly, and reduced.
Step 11

Spoon the topping over the filling part only. Sprinkle chocolate chips.
Step 12

I like to serve this chilled, but my husband prefers it still warm. The cheesecake sets better if it is chilled first and then rewarmed to serve.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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