Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Ricotta Cheesecake


Rich, creamy cheesecake topped with raspberry sauce and sprinkled with toasted hazelnuts.


RICOTTA CHEESECAKE
Buca di Beppo Restaurant Recipe

2 pounds fresh ricotta cheese
2/3 cup sugar
1/3 cup flour
4 eggs
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

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