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32 oz. Galbani® Ricotta
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1 pkg.(16.5 oz.) refrigerated sugar cookie dough
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¼ cup all-purpose flour
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¾ cup granulated sugar
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4 large eggs
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1 tsp. vanilla extract
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1 lemon, zested
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½ cup mini chocolate chips
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¼ cup candied citrus peel, finely chopped
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Powdered sugar for dusting
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Preheat the oven to 350°.
Cut sugar cookie dough into ⅛” rounds and press into the bottom and up sides of a 9 inch springform pan making sure there are no cracks.
In a large bowl, combine the ricotta, flour, sugar, eggs, vanilla extract and lemon zest. Whisk until smooth. Add the chocolate chips and candied citrus peel and stir to combine.
Pour the ricotta mixture into the crust and transfer to the lowest rack setting in the oven. Bake for 1 hour without opening the door. Turn off the oven and let the ricotta pie rest for 30 minutes more inside the oven with the door closed.
Remove the Easter pie from the oven and let cool to room temperature then dust with powdered sugar to serve. If not serving until the next day, cover and refrigerate the pie.
« I’m making this again as a holiday version with candied cherries and orange peel. I add a 3 Tbsp of grits he liquor. It makes a beautiful presentation both rich and traditional. My new son in law is Hindu and cannot have my standby no bake cheesecake, as it calls for gelatin. »
Claire - 12/17/2023