Gatto di Ricotta (Ricotta Cheesecake)

Gatto di Ricotta (Ricotta Cheesecake)
Recipe type: desserts
  • 2 pounds whole-milk ricotta
  • ⅔ cup sugar
  • ⅓ cup all-purpose flour
  • 6 eggs, lightly beaten
  • 2 tablespoons Frangelico Liqueur
  • 1 cup mini-chocolate chips (or regular chilled and ground in food processor)
  • ¼ teaspoon salt
  1. Preheat oven to 300 degrees.
  2. Spray with pan coating and lightly flour a 9-inch spring-form pan.
  3. Stir the ricotta until as smooth as possible in a large mixing bowl (do not use mixer because this incorporates too much air into the ricotta and the resulting cake will rise too much, then sink).
  4. Stir sugar and flour together, then mix them into the ricotta cheese.
  5. Add eggs, Frangelico and chocolate chips.
  6. Pour into the pan and bake for 1 ¼ hours, or until light golden and slightly firm in the center.
  7. Chill several hours or overnight keep cake in base until just before serving.