Ricotta cheesecake

Ricotta cheesecake

Ingredients/Components

• sugar - 2 Tbsp
• eggs - 3 item
• vanilla - 1 tsp
• granulated sugar - 1/2 c
• salt - 1/4 tsp
• flour - 3 Tbsp
• all-purpose flour
• margarine or butter, softened - 1/3 c
• powdered sugar - 2 Tbsp
• grated orange peel - 1 tsp
• ground cinnamon - 1/2 tsp
• golden raisins - 2 Tbsp
• chopped blanched almonds - 2 Tbsp
• Ricotta cheese, well drained
• finely cut candied citron - 2 Tbsp

How to make ricotta cheesecake:

Cheesecake Pastry:3/4 c. all-purpose flour1/3 c. margarine or butter, softened2 Tbsp. sugar1/8 tsp. salt Make pastry by mixing all the ingredients in a blender. Press evenly in the bottom of an ungreased 9-inch spring-form pan and bake at 475° for 5 minutes. Beat Ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla and salt in a large mixing bowl on a very high speed until smooth and creamy, about 4 minutes. Stir in raisins, citron and almonds. Pour into pastry and bake at 350° until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Refrigerate 12 to 24 hours, then remove outer rim of pan. Mix powdered sugar and cinnamon and sprinkle over cheesecake. Serve with green grapes if desired.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.