This delectable, and slightly sweet ricotta cheese cake is made with That’s It Fruit Bars including such flavors as pineapple, mango, coconut, and banana for some added tropical taste and texture. The fruit bars were an ingredient in the crust. This will be a hit with anyone who prefers a mild, creamy dessert that is just a tad sweet and blended with old world Italian charm.
I made this for the first time this past weekend for a get together; everyone was gushing over it, with some folks even running back for seconds. I look forward to recreating this again and again, while experimenting with different crusts and filling options, including mini chocolate chips or adding some lemon zest or lemon rind.
- 12 eggs
- 1 1/2 cups white sugar
- 2 t vanilla extract
- 3 pounds part skim ricotta cheese
- 4 cups AP flour
- 5 t baking powder
- 6 That’s It Fruit Bars, chopped
- 1/2 cup shortening, chilled
- 1 T shortening, chilled
- 4 eggs, lightly beaten
- 1 t vanilla extract
- 1 T milk
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese. Set aside.
Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Add chopped fruit bars, mix well. Mix in 4 beaten eggs and 1 teaspoon vanilla extract.
Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. The remaining balls should fill out the bottom of the pie pan to create a thin layer, coming up the sides about one inch high and around the pan.
Pour the ricotta filling evenly into the pie crusts. Brush top of pie with milk for shine. Place foil on the edge of crust.
Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly.
Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving. Because one pie pan was deeper, I baked the deeper pan an additional 20 minutes.
Yields 2 Italian Ricotta Cakes