STREAMING NOW: No Reservations
New Recipe

Scott Conant's Italian Cheesecake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
18
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: