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Ricotta Cheesecake

(Crostata di Ricotta)

Prepare this cake ahead of time, as it must be chilled for at least 12 hours.

Recipe Ingredients

Cheesecake Pastry

3/4 cup all-purpose flour

1/3 cup butter or margarine, softened

2 tablespoons granulated sugar

1/8 teaspoon salt


1 1/2 pounds ricotta cheese, well drained

1/2 cup granulated sugar

3 tablespoons all-purpose flour

3 eggs

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons golden raisins

2 tablespoons finely cut-up candied citron

2 tablespoons chopped blanched almonds

2 tablespoons confectioners' sugar

1/2 teaspoon ground cinnamon


Cheesecake Pastry: Mix all ingredients until blended; press evenly in bottom of ungreased 9-inch springform pan. Bake at 475 degrees F for 5 minutes.

Filling: Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla extract and salt in large mixer bowl on high speed until smooth and creamy, about 4 minutes. Stir in raisins, citron and almonds. Pour into pastry-lined pan. Bake at 350 degrees F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Cool. Refrigerate 12 to 24 hours.

Remove outer rim of pan. Mix confectioners' sugar and cinnamon; sprinkle over cheesecake. Serve with green grapes if desired.

Yields 12 to 16 servings.


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