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How To Make Classic Italian Easter Ricotta Pie
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This traditional Italian ricotta cheesecake starts with a flaky pastry crust called pasta frolla. It's easy to make in the food processor.
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Just pulse the ingredients until they come together in a shaggy dough. Flatten into a disc and refrigerate.
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While the dough rests, assemble the ricotta cheesecake batter.
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I recommend using a whole milk or double cream ricotta cheese for a rich flavor.
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Combine the ricotta, eggs, lemon zest and other ingredients in a bowl.
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Candied citron and chocolate chips are traditional ingredients in this Italian cheesecake
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Roll out the dough. It will be soft. I recommend rolling on a piece of parchment paper so it's easier to transfer to the springform pan.
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Transfer the pastry crust to a springform pan and press into the bottom and sides.
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Fill the crust with the cheesecake filling and bake in a water bath to set.
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Baking in a water bath helps to cook the Italian cheesecake evenly.
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This traditional Easter dessert will be a favorite with the whole family.
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