Yield: 10 servings
Measure | Ingredient |
---|---|
\N \N | Shortbread; See Recipe # 22 |
\N \N | Use Ameretto and Lemon Rind |
3¼ cup | Riccotta Cheese; 30 Oz |
4 \N | 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; * |
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.