Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Torta di Ricotta con Salsa di Fragole Fresche, which is a Ricotta Cheesecake with Fresh Strawberry Sauce. Simple to make and even easier to devour, this delicious dessert is the perfect ending to any Tuscan meal.

Torta di Ricotta con Salsa di Fragole Fresche

Ricotta Cheesecake with Fresh Strawberry Sauce

(Serves 8)

Il Ripieno

Filling:

1 ¾ pounds ricotta cheese

1 ¼ cups sifted confectioners’ sugar

1 ¼ tablespoons sifted cornstarch

1 ½ teaspoons vanilla extract

3 eggs

Grated rind of 1 lemon

La Pasta

Crust:

6 tablespoons sweet butter, cubed

3 tablespoons sugar

1 small egg

1 teaspoon cold water

¼ teaspoon salt

1 ½ cups sifted flour

Salsa di Fragole Fresche

Fresh Strawberry Sauce:

2 cups finely chopped strawberries

2 tablespoons sugar

To make the filling: Combine all the ingredients in listed order in the bowl of an electric mixer. Mix on medium-low speed for 15 minutes or until the mixture is smooth and well blended. Set aside in a cool place (not the refrigerator) while preparing the crust.

To make the crust: In a large bowl, cream the butter and the sugar until they are light and fluffy. Add the egg and the water and mix well. Add the salt, continuing to beat until the salt and sugar dissolve. Bring the mixture to the center of the bowl. Add the flour around the edge. Then slowly incorporate the flour into the butter-sugar mixture. Stir until it forms a dough and makes a ball. Sprinkle the dough with flour to prevent it from getting sticky, then refrigerate it for 1 hour.

Meanwhile, preheat the oven to 350 degrees. Butter a 10-inch springform pan.

To assemble the cheesecake: On a lightly floured surface, roll out a ¼-inch-thick, 1 1-inch circle of dough and fit it into the prepared pan. The crust should come up to the sides of the pan slightly. Pour the cheese mixture into the pastry-lined pan.

Bake the cheesecake for 30 to 40 minutes, or until it has risen in the center and formed a skin on top. It should give like Jello-O when touched. Cool it at room temperature, then chill for 1 hour before serving.

To make the sauce: Mix the strawberries and the sugar together.

Spoon over cut slices of the chilled cheeasecake.