| 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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