Rich, creamy cheesecake topped with raspberry sauce and sprinkled with toasted hazelnuts.
Buca di Beppo Restaurant Recipe
2 pounds fresh ricotta cheese
2/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
2 teaspoons vanilla
2 teaspoons orange zest
1/4 cup candied fruit
Preheat the oven to 300 degrees. Butter and flour a 9 inch springform pan. In a large bowl, stir the cheese with a spatula until smooth. In another Bowl, mix the sugar and flour. Stir mixture into the cheese until well blended. Add the eggs one at a time, mixing gently. Gently stir in the cinnamon, vanilla, orange zest and candied fruit.
Pour the mixture into prepared pan and bake for about 1 hour and 15 minutes, or until lightly golden brown and almost firm in the center. Transfer the cake to a rack. When completely cooled, cover with plastic wrap and refrigerate until serving time. Remove the sides of the pan and transfer to a platter for serving. Makes 10 to 12 servings