Ricotta Pudding (italian Cheesecake)

INGREDIENTS

INSTRUCTIONS

From: Charles Nagel <cnagel@u.washington.edu>  Date: 16 Sep 1995
08:13:58 -0600 This has been a family favorite for  years, and a good
rebuttal to those who claim that "Italians don't  make
cheescake"....8->  Combine raisins and dried fruit in bowl; add rum and
let stand 1 hour.  Butter a 1-1/2 quart souffle dish and coat with
bread crumbs, shaking  out excess.   Beat 3 egg yolks and the whole egg
in a large bowl  until frothy. Gradually mix in ricotta; beat until
well combined.  Combine flour, sugar, and cinnamon in a small bowl. Add
to ricotta  mixture along with lemon rind and vanilla. Stir in
fruit=rum mixture,  blending well. Beat egg whites in a small bowl
until soft peaks form.  Gently fold whites into ricotta mixture. Pour
into prepared dish.  Bake in 350 oven for 50 minutes, or until center
is set, top is  lightly browned, and sides start to pull away from the
dish. Let  stand in turned-off oven with door closed for 1 hour.
Invert pudding onto serving platter. Serve warm or chilled, garnished
with whipped cream and cinnamon sugar, if desired.  Note: I turn the
"pudding" out onto the serving dish, wash the souffle  dish, and use it
to cover the pudding in the refrigerator. We like it  best when made
ahead, when the flavors blend nicely. A bit like  cassata alla
Siciliana, but not so much sweat to make!  REC.FOOD.RECIPES ARCHIVES
/DESSERTS  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“The church is prayer-conditioned.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 312
Calories From Fat: 115
Total Fat: 13g
Cholesterol: 159.4mg
Sodium: 233mg
Potassium: 287.3mg
Carbohydrates: 24.1g
Fiber: <1g
Sugar: 9.8g
Protein: 19.1g