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Italian easter cheesecake
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| Artist: |
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| Categories: |
Cheese & Eggs, Cheesecakes, Desserts, Easter, Italian, Western European |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| | Crust: | | 2 1/2
| cup | Flour | | 1/2
| cup | Shortening | | 1/2
| cup | Sugar | | 1
| tbsp | Vanilla | | 1/2
| tsp | Baking soda | | 1/4
| cup | Milk | | 2
| | Eggs | | 1 1/2
| tsp | Baking powder | | | Filling: | | 2
| lbs | Fine ricotta | | | (do not use cottage cheese) | | 1/4
| cup | Creme de cocoa or rum, (i | | | -use rum) | | 2
| cup | Sugar | | 1/2
| lbs | Chocolate bar, grated fine | | | Rind of 1 lemon | | | Rind of 1 orange | | 1
| tsp | Vanilla | | 2
| tbsp | Cinnamon | | 1
| | Eggs, (yes 1 dozen) | | 1
| | Maraschino cherries | | | (not the large bottle) about | | | -8 ozs |
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Procedures:
| 1 | Cut flour and shortening as you do to make a pie crust. | | 2 | Add the remaining ingredients to make a soft dough. | | 3 | Roll and line a large rectangular baking pan (no need to grease pan) with the dough. | | 4 | I use a very old 11" x 16" blue speckled enamel pan. | | 5 | chop cherries. | | 6 | Pour cherries, including juice, into large bowl. | | 7 | Add all remaining ingredients and beat with electric mixer very well. | | 8 | If you don"t beat this enough, the eggs separate during baking and you"ll end up with a custard on the bottom of the cake. | | 9 | Immediately pour into unbaked crust, bake at 350 °F for 1 hour and 10 minutes. | | 10 | Shut oven off - let casade cool in the oven for approximately 1 hour. | | 11 | if you have a little filling left over, just bake it in a pan without the crust. | | 12 | It should be fine and will also give you a "taste" without having to cut the "big" one before your guests arrive. | | 13 | This should be refrigerated when cooled |
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