Italian Cheesecake

 

Ingredients:

Crust:

 

 

1-1/2

Cup

All-Purpose Flour

1/3

Cup

Sugar

1

 

Extra Large Egg

1

 

Extra Large Egg Yolk

6

Tbl

Butter, Cut Into Cubes

 

 

 

Filling:

 

 

2

Oz

Mixed Candied Fruit Peel, Diced

2

Oz

Golden Raisins

Cup

Rum

3

Ounces

Blanched Whole Almonds

3

 

Extra Large Eggs

16

Oz

Ricotta Cheese

 

 

Grated Zest Of 1 Lemon

 

 

Grated Zest Of 1 Orange

7

Tbl

Sugar

3

Tbl

All-Purpose Flour

Directions:

Crust: Combine the flour and sugar in a medium mixing bowl and make a well in the center. Put the egg, egg yolk, and the butter in the well. Using a wooden spoon mix until incorporated. Do not over mix. Cover and chill for 30 minutes in the refrigerator.

Filling: soak the candied fruit peel and the raisins in the rum for 15 minutes. Grind the almonds by pulsing in a food processor or blender until fine (be careful not to make pasty). Separate one of the eggs, and combine the white with the almonds, mixing very well.

Preheat the oven to 375. Butter a 9 springform pan.

Place the ricotta, the remaining egg yolk, the 2 eggs, the zest of the orange and the lemon in a large bowl and mix well. Drain the candied fruit mixture and add to the ricotta mixture. Add the almond mixture and the sugar and mix well. Add the flour and stir to combine.

Roll out the dough on a lightly floured surface to 3/8 thickness by 11 wide. Lay the dough in the prepared pan, pressing into edges. Fold under the overhang and crimp. Spoon the filling into the prepared crust. Spreading smooth. Bake for 35 minutes, or until set. Remove from oven and cool for 30 minutes before removing sides and serving either cold or at room temperature.

 

Yields

6-8 servings

 

Hosting by WebRing.