Ricotta Cheesecake Fiadone The Frugal Chef

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VEA ESTE VIDEO EN ESPAÑOL - • Torta de Requesón Fácil (Fiadone) --... • This Ricotta cheesecake is also know as Fiadone. It is a very easy and delicious Italian dessert. You can make this with or without a crust. We are making it without one. You will find that this is a very delicate dessert that is not super sweet and has a fresh and delicious hint of lemon. Perfection! • • SUBSCRIBE HERE! - http://full.sc/LQTHYV • Share, like and comment. • Follow me : • Twitter : / thefrugalchef • Facebook : / 245282282242 • Instagram : / thefrugalchef • Serves eight • 1 ½ pounds (750 grams) of full fat Ricotta cheese • 1 TBS grappa or brandy (optional) • 6 whole eggs • ¾ cup (150 grams) sugar • 1 TBS cornstarch • ¼ cup (32 grams) all-purpose flour • 1 TBS lemon zest • Powdered sugar (aka icing or confectioner’s sugar) to sift on top • • Preheat your oven to 350 degrees F (176 C). • Generously butter a 9x13 inch (22x33 centimeter) casserole dish. Sprinkle some sugar on the bottom. • Place the Ricotta in a bowl and add the grappa or brandy if using and whisk it in. • Beat the eggs in a large bowl for about 2 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the cornstarch, flour and lemon zest. Beat it until it is mixed. Clean the sides of your bowl with a spatula. Fold in the Ricotta cheese with a spatula. • Pour the Fiadone into the prepared pan and bake for 50 to 60 minutes – until it is browned and an inserted knife comes out clean. Remove from oven and allow cooling completely on top of a cooling rack. • Once it is completely cooled down cover with sifted powdered sugar. Serve and enjoy! • Print your recipe here - http://thefrugalchef.com/2016/05/rico... • Music by Sebastian Jacobs

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