Ricotta Cheesecake
By: Anonymous
Published: Monday, November 30, 2009 - 1:13pm

Ingredients




 cup rum
1/4 cup finely cut-up mixed candied fruit
1/4 cup golden raisins
1 1/2 pounds ricotta cheese, well drained
1/2 cup granulated sugar
3 tablespoons flour
3 eggs
1 teaspoon shredded orange peel
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons finely chopped blanched almonds
3/4 cup chilled whipping cream
2 tablespoons powdered sugar
Mixed candied fruit
3/4 cup all-purpose flour
 cup butter, softened
2 tablespoons sugar
1/8 teaspoon salt

Preparation

1 Pour rum over 1/4 cup fruit and the raisins; let stand at room temperature at least 1 hour. Prepare Cheesecake Pastry. Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla and salt in large bowl on high speed until smooth and creamy, about 4 minutes. Stir in rum mixture and almonds. Pour into pastry-lined pan. Reduce oven temperature to 350 degrees. Bake until center is set and top is golden brown, 1 1/4 to 1 1/2 hours; cool. Refrigerate at least 12 hours but no longer than 48 hours. Remove outer rim and bottom of pan. Beat  2 Heat oven to 475 degrees. Mix all ingredients until blended. Press evenly in bottom of ungreased springform pan, 9 x 3 inches. Bake 5 minutes. 


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