Italian Easter Cheesecake
Source of Recipe
Annie
List of Ingredients
Crust:
2 1/2 cups flour
1/2 cup shortening
1/2 cup sugar
1 tablespoon vanilla
1/2 teaspoon baking soda
1/4 cup milk
2 eggs
1 1/2 teaspoons baking powder
Filling:
2 pounds fine ricotta - (do not use cottage cheese)
1/4 cup Creme de Cocoa or Rum -- (I use rum)
2 cups sugar
1/2 pound chocolate bar -- grated fine
rind of 1 lemon
rind of 1 orange
1 teaspoon vanilla
2 tablespoons cinnamon
1 dozen eggs -- (yes 1 dozen)
1 bottle maraschino cherries
(not the large bottle) about 8 ounces
Cut flour and shortening as you do to make a pie crust. Add the remaining ingredients to make a soft dough. Roll and line a large rectangular baking pan (no need to grease pan) with the dough. I use a very old 11" X 16" blue speckled enamel pan.
Chop cherries. Pour cherries, including juice, into large bowl. Add all remaining ingredients and beat with electric mixer very well. 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. Immediately pour into unbaked crust, bake at 350 degrees for 1 hour and 10 minutes. Shut oven off - let cool in the oven for approximately 1 hour.
If you have a little filling left over, just bake it in a pan without the crust. It should be fine and will also give you a "taste" without having to cut the "big" one before your guests arrive. This should be refrigerated when cooled.
Recipe
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