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Easter: Italian Easter Cheesecake




Source of Recipe


Mary W.


List of Ingredients




3/4 c. sugar
1/3 c. all purpose flour
5 eggs, beaten
2 t. vanilla
1/2 t. cinnamon
1-1/2 t. finely shredded orange peel
30-oz. ricotta cheese
1/4 c. golden raisins
1/2 c. mini semisweet chocolate pieces
1/4 c. pistachios, chopped

Recipe



Preheat oven to 350 degrees F.
Lightly grease a 9-inch springform pan. Wrap the outside of the pan with heavy foil. Place the pan in a large roasting pan and set aside.

In a large bowl, stir together the sugar and flour. Stir in eggs, vanilla, cinnamon and orange peel. Add ricotta and raisins; mix well. Transfer mixture to prepared pan.

Sprinkle batter with chocolate pieces. Place the roasting pan with the filled springform pan in it, on the oven rack.

Add boiling water to roasting pan to a depth of 1-inch. Bake for 45 to 55 minutes or until center appears nearly set when gently shaken.

Remove roasting pan from oven. Remove springform pan and place on wire rack. Remove foil. Sprinkle cheesecake with pistachios. Cook cheesecake for 15 minutes. Using a sharp knife, loosen from sides of pan; cool for 30 minutes more.

Remove sides of the pan and cool completely. Cover and chill at least 4 hours before serving.(chill overnight is best)

Makes 12 to 16 servings.