Published February-14-08
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 9.02
 
Italian Cheesecake (Ricotta Pie)
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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.
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