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EDDY ROBEY'S RECIPES
 
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Italian Cheesecake (Ricotta Pie)
 
2/14/2008
 
Issue:
9.02

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

Crust
2 cups Self-Rising Flour
1/4 cup Sugar
1/2 cup unsalted Butter
2 Eggs
3 tablespoons Whipping Cream
1 tablespoon grated Orange Peel

Filling
1 pound Ricotta Cheese
1 cup Sugar
1/4 cup Flour
1 large tin Evaporated Milk
4 Eggs, separated
1 tablespoon Vanilla extract
2 teaspoons grated Lemon Peel
Cinnamon

Method
For the Crust: In a large mixing bowl combine Flour and Sugar. Cut in the Butter. beat the 2 Eggs slightly with the Whipping Cream. Add the Egg mixture to the Flour mixture, and knead only until a Dough forms. Roll to fit the bottom of a 13x9 inch glass baking dish.
For the filling: In a large mixing bowl, beat together until smooth: Ricotta Cheese, Sugar, Flour, Egg Yolks, Evaporated Milk, Vanilla, and Lemon Peel. In another bowl, beat the Egg Whites until they are stiff but not dry, and fold them into the Cheese mixture. Pour the liquid ingredients on top of the Crust in the pan, and bake at 300 degrees for between 1 1/2 to 2 hours, or until a knife inserted in the center of the Cake comes out clean. Remove from oven, sprinkle the top with Cinnamon, and chill thoroughly before serving.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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