Napoletano /Neapolitan
When you read Neapolitan, did you think layers of strawberry, vanilla, and chocolate, like the old school ice cream? No, no, not here, not a fan. This Neapolitan references Naples, Italy, the very location from which half my family derives (Genoa being the second half).
Wait, wait, wait….let me back up a bit before I get into the cheesecake, first to when I re-launched with the new design last month and then 4 years or so. Bare with me; this won’t take but a moment.
When I chatted with Barbara during the transfer about my many, many posts, I laughed at how horrible my photography was in the beginning. The pictures were a little better once I switched from my cell phone camera (yes, I really snapped my pics with my cell phone for the blog) to a point and shoot digital I received as a present. But even those weren’t all that great. It wasn’t until the Rebel came along that the pictures actually became pretty decent! That being said, I wanted to begin to to revisit some of the old recipes and redo them. There are some really tasty meals from way back, and they need their proper representation. Well, it’s been a month and that hasn’t really happened yet. Until now, that is.
Now…lets go back to the beginning of Mele Cotte, to my third post. (Careful, the pictures may burn your pupils.) I posted about a simple pan-seared tilapia with sautéed peppers, and for dessert….my gram’s cheesecake. While delicious, none of my grandma’s beautiful spirit was captured in the food photos, not like her stunning wedding picture. I had to make sure I represented gram properly and revisit that cheesecake.
Adelina
Similar to the first post, I am including my version and the one Gram made. My version here, however, is different from even the first time I made it for Mele Cotte. I altered the original version here instead of simply cutting Gram’s massive recipe in half.
One last (somewhat random) thing…Is there anywhere I can find the old school anisette? I specifically remember the tall, statuesque anisette bottle on the glass & white wrought iron liquor rolly cart at my grandparents house in Katonah, NY. The centerpiece of this bottle was the Anise twig, soaking in the liqueur. Here in Atlanta? Nothin’. Anisette, yes. But, not the bottle I remember. Anyone? Anyone?
Torta di ricotta Napoletana/Addie’s Cheesecake v2.2
3 eggs
¼ cup sugar
1 tsp anise extract
4 Tbsp. unsalted butter, melted and cooled
15 oz. whole milk ricotta cheese
1 Tbsp. fresh lemon juice
4 preserved peach halves *
½ bar Excellence Orange Intense Pocket Size Bar
1 cup amaretti cookies, ground
While preparing ingredients, place the ricotta cheese in a strainer to release any excess water. (The amount of water released with depending on the brand used.) In addition, drain the peaches as well. Slice the peach halves according to your preferred design preference.
Butter/spray 8”-9”-inch removable bottom pan/spring pan. Sprinkle ground amaretti cookies on the bottom of the pan.
Beat the eggs until smooth, gradually adding the sugar, anise, butter, and lemon juice. Add ricotta and mix until smooth. Pour into a buttered or sprayed 8”-9”-inch removable bottom pan/spring pan. Using a grater or microplane, grate the chocolate over the top of the cake, randomly scattering the leftover chips that were too small to grate.
Strategically (or not) place the peaches on the cake, pushing them in a bit.
Bake in a preheated 425◦F oven for the first 10 minutes. Lower temperature to a 325◦F and back for an additional 40 minutes, or until done (will giggle slightly in the center.) Cool on a wire rack, then refrigerate.
*canned or roasted peaches will work
Note: This tends to be a little on the “wet” side. The amaretti helps soak up some of the ricotta moisture, but you might want to wrap your pan, line your oven with foil, or place a sheet pan on the oven rack below the cheesecake.
Addie’s Cheesecake (Gram’s version)
10 eggs
10 Tbsp sugar
¼ Tbsp grated orange rind
1 jigger (shot) Anisette
1 stick unsalted sweet butter, melted
3 pounds ricotta cheese
Juice of 1 lemon
1 small can of peaches
1 package of semi-sweet chocolate chips
few thin pieces of Citron (optional)
Beat the eggs until smooth, gradually adding the sugar, orange rind, Anisette, butter, and lemon juice. Add ricotta and mix until smooth, adding the peaches and chocolate chips, stirring gently *. Turn into a buttered and floured spring pan.
Bake in a preheated 425 degree oven for the first 10 minutes. Lower temperature to a moderate 325 degrees and back for an additional 1 1/4 hours. When completely cool, sprinkle with confectioner’s sugar.
Gram’s Note: It is best to put the peaches and chocolate last, after the batter is in the pan, inserting gently, not stirring.
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i like so much.
I have never had a cheesecake quite like this. Very interesting flavors. I would like a piece right now please. The photography is beautiful, Chris!
Girl, this looks amazing!! Growing up we always had cheesecake made with ricotta. When I tell that to people, they give me an odd look. I just tell them its how cheesecake was meant to be! What a wonderful post and sweet memories
Your grandma’s wedding photo is absolutely beautiful! As is the cheesecake. I’m in the mood right now for anything peachy–so this would hit the spot!
Adelina is beautiful! And, i like the way you think. Neapolitan is not exciting when it’s just a trio of ice cream… pls feel free to make me some of this when ever you want. you know where i love and vice versa.
Chris the filling you describe reminds me of a cheesecake my Mom makes, looks more like a pound cake, bakes in angel food pan, the filling is wet as well, the taste is amazing and super light and moist! If I find the anisette I’ll send you a bottle and of course must purchase one for myself.
The neopolitan has me drooling. I think my coworkers are staring at me. Curse you and your tantalizing photos/recipes!
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