Citrus and Ricotta…a new adventure
I called this one Citrus Ricotta Pie. I made a vegetable lasagne a week ago and as always I have half a container of ricotta cheese to throw out. This time I decided I was going to put that cheese that I paid for to good use. Inspired by the lovely weather outside, and the orange in my fridge I decided to make a light, citrus pie. This is my first time having ricotta as a dessert and I am very pleased with the taste and texture. I’ve always been secretly afraid of biting into anything with sweetened ricotta but this pie has converted me. This recipe is very easy and tasty, if u can make a cheesecake you can make this…bon appetit!
Citrus Ricotta Pie
8 oz cream cheese at room temperature
1 1/2 cup ricotta cheese
1 cup sugar
2 tbsp orange juice
2 tsp grapefuit juice
zest of one orange
2 cups crushed vanilla wafers
4 tbsp butter or 1/2 stick butter
1/4 cup sugar
Preheat oven to 350 degrees. Mix melted butter, sugar and vanilla wafers until well combined. Place in bottom of pie dish and press to form a crust. Bake for 10 mins. Take out the pie crust and put it aside. Beat cream cheese, ricotta cheese, fruit juices, orange zest, sugar and eggs until well combined. Pour into prepared pie crust and bake for 35 to 40 mins until pie is set. This pie will still have a bit of a jiggle in the center but will firm up when cool.