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| Tony's Cassata (Ricotta Pie) |
| Recipe contributed by Tony Ferrante |
| Ingredients |
|
| Preparation |
| Let all ingredients come to room temperature first -- prevents most cracking. Heavily butter a 12x3 inch spring form pan with the butter. Cut pound cake into 3/8" thick slices and line the bottom and sides of the pan, pressing the cake into the butter. Fill in any gaps with crumbs. Pour ricotta into a large mixing bowl. Add cream cheese. With mixer at high speed beat until smooth and creamy. Beat in sugar, then eggs. With mixer at low speed, beat in corn starch, lemon juice, and vanilla. Beat in butter and sour cream at medium speed until very smooth, scraping bowl frequently. Pour into pan. Float pistachio nuts on top and gently press them just under the surface. Bake in a 325° oven for 90 minutes. Turn oven off. Let cake stand in oven 1-½ hours more. (DO NOT OPEN). Remove and chill in pan. Remove sides of pan and trim any excess cake edges to filling height. Make a thin glaze and brush cold cake crust several times. |
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