What respectable food web site would be without a cheesecake? This Italian cheesecake recipe is courtesy of Barbara, my partner-in-calories in Syracuse. I like it better than most cream cheese-style cheesecakes that I've met. The crust is a sweet, cookie-type one.
RICOTTA CHEESECAKE
(Source: Barbara M.)
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Crust
2-1/2 c flour
3 tsp baking powder
1/2 c sugar
4 T oil
2 eggs
1/2 c milk
1/2 tsp lemon flavor
Mix and press a thin layer on the bottom and up the sides of a springform pan (medium-sized... 10"?), reserving some of the dough to make lattice strips on top of the filling. The dough will be sticky. Add a bit more flour if you find it impossible; more flour will definitely help when rolling strips for the lattice.
Filling
3 lb ricotta
6 beaten eggs
1 c sugar
grated rind of 1 lemon
grated rind of 1 orange
dash of salt.
Combine filling ingredients, pour into prepared crust, and top with the lattice. Bake 1 hr and 15 min at 325 deg until golden
Updated: April 5, 1996
Comments or questions? Write to me at suemaster@interport.net....
(: remove "master" from the address)
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