| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cakes, Cheese, Desserts, Cheesecakes | 10 | Servings |
INGREDIENTS
| Shortbread; See Recipe # 22 | ||
| Use Ameretto and Lemon Rind | ||
| 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; * |
INSTRUCTIONS
CRUST CHEESECAKE * 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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