One of my very fav desserts is Italian Cheesecake ... complete with candied fruit and orange zest. For this super-easy version ... which I call Paleo "Ricotta" Cheese Pie (because I'm using plant-based Kite Hill Ricotta) I ditched the candied fruit but kept the pine nuts and zest if you'd like. And "ZESTY" it is!
I used to make the very-complicated, long-(ingredient list)winded one from Time-Life's "The Cooking of Italy". Their Foods of the World series is now out-of-print but that you can still get it on Amazon (without the spiral-bound recipe books) for $700 (????). And I saw just one of those ... same place ... for a MERE $39.
I think the books cost me under $20 each (PLUS the recipes were FREE!) in the '60s and '70s. But that was a different time ... I remember my salary was $850 a MONTH compared to $400 for the average secretary ... I wore designer dresses then!
OK ... enough nostalgia. The traditional pie was made in the very first springform pan I ever bought (and still have!). Also ... it had a rolled and latticed-on-top crust. This one has a super-easy one pressed into a pan.
I did add back the orange zest and pine nuts to this recipe from lowcarbyum.com. As well as the plant-based ricotta. But the results are the same as if I had done dairy! And as Paleo as you can get!
Yes ... this is NOT technically in my Fab 'n Fast collection as it DOES have more ingredients ... and DOES cook for almost an hour. But it preps in only 10 minutes ... and is the EASIEST of its kind I've ever seen.
So ... if you've got a sweet tooth ... and are doing Paleo ... you might want to take the time ... most of it in the oven ... to try this FAV ... ulous dessert of mine. Truly ... Eat it UP!
AuthorJill PlaceWe're ditching candied fruit and using plant-based ricotta, but this Paleo "Ricotta" Pie still smacks of my favorite sweet Italian dessert.
Lightly butter a deep dish pie plate or spray with cooking spray. Then mix together almond flour, 3 tablespoons of sugar substitute and 1/4 teaspoon salt.
Pour in butter or shortening, 1 egg, and 1 tsp vanilla. Mix until a dough forms and press into pie plate. Bake at 350 degrees F for 10 minutes, then set on rack to cool slightly.
In a large bowl, mix beat 4 eggs and add 1 teaspoon vanilla, ricotta cheese, coconut flour, up to 1 cup Swerve or other sugar substitute and 2 tablespoons more sweetener or 24 drops of liquid Stevia ... or to taste.
Beat until smooth and then fold in orange zest and nuts. Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm. Top with coconut whipped cream, ice cream, or a like TruWhip keto whipped cream.
Ingredients
Directions
Lightly butter a deep dish pie plate or spray with cooking spray. Then mix together almond flour, 3 tablespoons of sugar substitute and 1/4 teaspoon salt.
Pour in butter or shortening, 1 egg, and 1 tsp vanilla. Mix until a dough forms and press into pie plate. Bake at 350 degrees F for 10 minutes, then set on rack to cool slightly.
In a large bowl, mix beat 4 eggs and add 1 teaspoon vanilla, ricotta cheese, coconut flour, up to 1 cup Swerve or other sugar substitute and 2 tablespoons more sweetener or 24 drops of liquid Stevia ... or to taste.
Beat until smooth and then fold in orange zest and nuts. Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm. Top with coconut whipped cream, ice cream, or a like TruWhip keto whipped cream.
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