| 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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