Italian Cheesecake with Candied Orange & Lemon Peel
Italian Cheesecake recipe
Yield
16 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | each |
shortbread pie crust
|
* |
| 1 | x |
lemon zest
and ameretto |
*
|
| cheesecake | |||
| 3 ¼ | cups |
ricotta cheese
30 oz |
|
| 4 | large |
eggs
large |
|
| ⅔ | cup |
sugar
granulated |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ¼ | cup |
liqueur
ameretto |
*
|
| 3 | tablespoons |
golden raisins
|
|
| 1 | tablespoon |
candied orange peel
finely chopped |
*
|
| 1 | tablespoon |
candied lemon peel
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | each |
shortbread pie crust
|
* |
| 1 | x |
lemon zest
and ameretto |
*
|
| cheesecake | |||
| 769 | ml |
ricotta cheese
30 oz |
|
| 4 | large |
eggs
large |
|
| 158 | ml |
sugar
granulated |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
liqueur
ameretto |
*
|
| 45 | ml |
golden raisins
|
|
| 15 | ml |
candied orange peel
finely chopped |
*
|
| 15 | ml |
candied lemon peel
finely chopped |
*
|
Directions
Preheat the oven to 325℉ (160℃).
Press the ricotta through a sieve. In a large mixing bowl, beat together the drained cheese, eggs, sugar, and flour.
Stir in the liqueur, raisins and fruits. Pour the mixture into the prepared crust and bake for 1 hour.
Remove the cake from the oven and cool to room temperature.
Chill before serving.
