Italian chocolate cheesecake

Yield: 8 Servings

Measure Ingredient
1 tablespoon Sugar
1 tablespoon Dry unseasoned bread crumbs
16 ounces Ricotta cheese
½ cup Sugar
2 teaspoons Grated lemon peel
6 \N Egg yolks
½ cup All-purpose flour
½ cup Finely chopped candied fruit
1½ ounce Semisweet chocolate; grated
3 \N Egg whites
\N \N Fresh fruit; if desired

Heat oven to 350 degrees. Grease round pan, 9x1-½". Mix 1 tablespoon sugar and the bread crumbs. Coat pan with sugar mixture. Mix cheese, ½ cup sugar and the lemon peel in medium bowl. Stir in egg yolks, one at a time. Stir in flour, candied fruit and chocolate. Beat egg whites on high speed in medium bowl until stiff. Fold cheese mixture into egg whites. Pour into pan. Bake about 45 minutes or until set and edge is light brown.

Refrigerate until cool. Loosen edge; remove cake from pan. Cover and refrigerate until chilled. Garnish with fresh fruit.

Recipe by: Summer Desserts

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@...> on Apriday,, l 11, 1998

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