Ricotta and dulce de leche pie

This ricotta and dulce de leche pie is an incredible dessert. For me is great, because it is different. It’s crust is both the base and the top of this pie. And it then somehow mixes perfectly with the filling once everything’s done.

Now, we have to talk about the combination of dulce de leche and ricotta, which is amazing. Dulce de leche and ricotta can’t go wrong together. They are a perfect team, because they balance each other out. The dulce de leche is unctuous, sweet and has a caramel-like texture, while ricotta is smooth, creamy, neutral in flavor and even a little acidic. This, mixed with the crust, is phenomenal!

This recipe is of Argentinean origin, and we, like almost all Argentinean desserts, love it. In Argentina, and in many Latin American countries, we are really fond of our desserts. Besides, they are a big part of our culture. It is something that mothers cook at home, and for many of us, it has somehow become a love language in it’s own right.

For this recipe, ricotta cheese is used. If you do not have this type of cheese on hand or it is very difficult to obtain, you can substitute it with requeson, which is a type of mexican cheese sometimes sold in other parts of the world that is very similar to ricotta. Whichever cheese you use, make sure it it unsalted. In the case of dulce de leche, it is best to use a pastry level dulce de leche type, which tends to be denser and of better quality. Now, if you don’t have it, you could use Mexican cajeta, for example, but the flavor will obviously be different from what the original recipe is.

This dessert has lemon or lime zest both in the dough and in the ricotta mixture, and we love it, because it gives it a freshness that tastes great when you eat it.

If you like this recipe, you have to check out our Mexican cheesecake, which is similar to a Spanish cheesecake or a classic cheesecake, but the way it is made in Mexico.

Ricotta and dulce de leche pie

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Refrigeration Time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Argentinian

Servings 8

Ingredients

  

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For the dough:

• 3/4 C + 2 tbsp (7 oz) (200 gr) unsalted butter, at room temperature
• 1 C (4.23 oz) (120 gr) confectioners sugar (powdered sugar)
• 2 eggs, medium sized
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• The zest of 1/2 lemon or 1 lime
• 3 C + 1 tbsp (14.10 oz) (400 gr) all purpouse flour
• 2 tsp (0.35 oz) (10 gr) baking powder
• 1/2 tsp (0.088 oz) (2.5 gr) salt

For the filling:

• 14.10 oz (400 gr) ricotta cheese
• 1/2 C (3.95 oz) (112 gr) cream cheese, at room temperature
• 1 C (4.23 oz) (120 gr) confectioners sugar (powdered sugar)
• 2 eggs, medium sized
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• The zest of 1/2 a lemon or 1 lime
• 10.58 oz (300 gr) dulce de leche (pastry level type), of thick consistency

Instructions

 

For the dough:

• In a medium sized bowl, sift together the baking powder and salt.
• In a large bowl with an electric mixer or hand whisk, cream together the butter and powdered sugar for 2 minutes until light and fluffy.
• Add in the eggs, vanilla extract, and lemon zest and beat for 1 more minute until blended.
• Beat in the flour mixture and integrate with a rubber spatula until a soft dough that does not stick to your hands forms.
• Wrap the dough in kitchen plastic wrap and refrigerate for at least 2 hours.

For the filling:

• In a large bowl, mix the ricotta with the cream cheese, and powdered sugar for 2 minutes until a smooth mixture forms.
• Add the eggs, vanilla extract and lemon zest and beat for 1 more minute until it is smooth. Put in the refrigerator until needed.

To assemble

• Preheat the oven to 356º F (180° C). Line a round springform pan of about 7.80 inches (20 cm) in diameter and 2.75 inches (7 cm) tall aproximately with parchment paper. You can also use a pie pan for this.
• Once the dough is cool, cut two thirds of it (to be used for the base of the tart) and put the remaining dough (to be used for the top of the tart) back in the refrigerator.
• Take the dough that will serve as the base and roll it out in a circular motion with a rolling pin on a clean, lightly floured surface until it is about 0.20 inches (5 mm) thick.
• When the dough is rolled out, use the base of the pan as a guide to measure and cut the base of the pie with a sharp knife. Then cut 5 cm thick strips to be the walls of the cake.
• Place the dough base on the bottom of the pan and then place the dough strips around inside of it to be the walls of the pie. Press to form the base.
• Take the leftover dough out of the refrigerator. Roll it out to be a circle using a rolling pin on a clean, lightly floured surface until it is about 0.20 inches (5 mm) thick.
• When the dough is ready, take the outside of the pan and use it as a guide to cut the top of the cake with a sharp knife.
• Add the dulce de leche in the bottom of the pan and spread it carefully using a spoon. Then, pour the ricotta filling on top.
• Carefully place the dough lid on top of the filling and press down with your hands to sort of seal the pie.
• With a sharp knife, make small holes all over the top of the pie, to let it breathe while in the oven and bake at 356º F (180° C) for 45 minutes or until golden brown.
• Once ready, take the pie out of the oven, let it cool in the same pan for 15 minutes and then carefully turn it out.
• Place the cake on a large plate with the lid on top facing down and then decorate with powdered sugar.

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