Scott Conant's Italian Cheesecake

Submitted by Bren_in_L.R.

"CHOPPED judge Scott Conant's family always makes this traditional Neapolitan ricotta pie at Easter. It was featured in the April 2018 Food Network Magazine. This makes a very large pie. It should be easy to make a half pie and place in smaller pan."

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Serves: 18

ingredients

• 4 cups all-purpose flour (Crust)
• 1 cup sugar
• 2 teaspoons baking powder
• 4 large eggs
• 1⁄2 cup unsalted butter, melted
• 1⁄2 cup whole milk
• 1⁄2 cup unsalted butter, at room temperature (Filling)
• 2 cups sugar
• 6 cups whole milk ricotta cheese (3 pounds)
• 1 cup heavy cream
• 14 large eggs
• 5 teaspoons pure vanilla extract
• 2 cups cooked white rice
• 2 tablespoons grated orange zest (one orange)

directions

1. Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 - 5 minutes.
2. Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
3. Make the filling: Preheat the oven to 350*. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2-3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula.
4. Fold in the rice and orange zest with a rubber spatula.
5. Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes.
6. Let cool before slicing into squares.