| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cheesecake | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | t | Salt |
| 1/2 | c | Butter or margarine |
| 1 | Egg yolk | |
| 2 | T | Milk |
| 3 | c | 1 1/2 lbs. ricotta cheese |
| 2 | T | Cornstarch |
| 1 | T | Orange rind |
| 1 | T | Lemon rind |
| 1 | T | Vanilla |
| 1/8 | t | Salt |
| 1/2 | c | Heavy cream |
| 1 | c | Sugar |
| 4 | Eggs + egg white leftover | |
| from pastry |
INSTRUCTIONS
Mix flour, salt and butter until coarse cornmeal consistency. Add egg yolk and milk just until mixture holds together. Roll out and place in bottom of springform pan. To prepare filling, beat eggs until foamy. Add sugar and beat until smooth. Add rest of ingredients and beat until smooth. Pour into pan and bake at 350 degrees for 50 to 60 minutes or until knife inserted into center comes out clean. Recipe by: =20 Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on Apriday,, l 11, 1998
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