Italian cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shortbread; See Recipe # 22 | ||
| Use Ameretto and Lemon Rind | ||
| 3¼ | cup | Riccotta Cheese; 30 Oz |
| 4 | Eggs; Large | |
| ⅔ | cup | Sugar; Granulated |
| ¼ | cup | Unbleached Flour |
| ¼ | cup | Ameretto Liqueur |
| 3 | tablespoons | Golden Raisins |
| 1 | tablespoon | Candied Orange Rind; * |
| 1 | tablespoon | Candied Lemon Rind; * |
Directions
CRUST
CHEESECAKE
* Finely Chop the fruit rinds. Preheat the oven to 325 degrees F.
Press the ricotta through a sieve. In a large mixing bowl, beat together the drained cheese, eggs, sugar, and flour. Stir in the liqueur, raisins and fruits. Pour the mixture into the prepared crust and bake for 1 hour. Remove the cake from the oven and cool to room temperature. Chill before serving.