Title: Italian Cheesecake
Categories: Cake Cheese Dessert Cheesecake
Yield: 10 Servings
| CRUST |
| | | Shortbread; See Recipe # 22 |
| | | Use Ameretto and Lemon Rind |
| CHEESECAKE |
| 3 1/4 | c | Riccotta Cheese; 30 Oz |
| 4 | | Eggs; Large |
| 2/3 | c | Sugar; Granulated |
| 1/4 | c | Unbleached Flour |
| 1/4 | c | Ameretto Liqueur |
| 3 | tb | Golden Raisins |
| 1 | tb | Candied Orange Rind; * |
| 1 | tb | Candied Lemon Rind; * |
* 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.