Ricotta Cake: Budino di Ricotta

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 2

Showing 1-2 of 2

Sort by:

Newest
  • on August 23, 2012

    Flag

    DELICIOUS! I made the cake exactly according to the recipe..no substitutions. Ricotta cheese cake is my all time favorite and this one is at the top of my list. It was light and moist and bursting with flavor. I had to battle with myself not to eat the whole thing...thank goodness I had guests to help make it disappear. Everyone loved it. I think that by omitting key ingredients like the candied orange peel and the Fernet Branca (especially the Fernet Branca,as it has a very distinct and unique flavor profile and substituting other ingredients makes this a COMPLETELY different cake. Try it as the recipe is written and you will not be disappointed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 05, 2012

    Flag

    Overall, we really liked this recipe with the changes I made. I am giving it four stars because I am not a fan of alcohol/liqueur on desserts. Not everyone (for example the elderly, children and pregnant women can have desserts with alcohol on them. I made this dessert to try it and use up some leftover ricotta cheese. I made it alcohol free by replacing the anise-flavored liqueur with 1/2 cup of orange juice and omitting the amaro. On the episode, Mario Batali uses candied orange peel, I did not have it, so I omitted it. Also, 1/2 an orange zested equals about 1 1/4 teaspoons of orange zest. I recommend using a water bath (bain-Marie if baking this cheesecake in individual ramekins, so that the bottom does not get scorched. I had to adapt the quantity of the ingredients in the recipe to the amount of leftover ricotta cheese, reason why I had to use ramekins.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.