Italian easter cheesecake

Italian easter cheesecake
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Italian easter cheesecake ingredients

  • Crust:
  • 2 1⁄2 c flour
  • 1⁄2 c -Shortening
  • 1⁄2 c Sugar
  • 1 T vanilla
  • 1⁄2 t Baking soda
  • 1⁄4 c Milk
  • 2 Eggs
  • 1 1⁄2 t baking powder
  • 2 lb Fine ricotta (do not use cottage cheese)
  • 1⁄4 c Creme de cocoa or rum, (i use rum)
  • 2 c Sugar
  • 1⁄2 lb Chocolate bar, grated fine Rind of 1 lemon
  • Rind Of 1 Orange
  • 1 t vanilla
  • 2 T Cinnamon
  • 1 Eggs, (yes 1 dozen)
  • 1 Maraschino cherries
  • (not the large bottle) about 8 ozs

Cooking Italian easter cheesecake

1. Cut flour and shortening as you do to make a pie crust.
2. Add the remaining ingredients to make a soft dough.
3. Roll and line a large rectangular baking pan (no need to grease pan) with the dough.
4. I use a very old 11" x 16" blue speckled enamel pan. chop cherries.
5. Pour cherries, including juice, into large bowl.
6. Add all remaining ingredients and beat with electric mixer very well.
7. If you don"t beat this enough, the eggs separate during baking and you"ll end up with a custard on the bottom of the cake.
8. Immediately pour into unbaked crust, bake at 350 °F for 1 hour and 10 minutes.
9. Shut oven off - let casade cool in the oven for approximately 1 hour.
10. if you have a little filling left over, just bake it in a pan without the crust.
11. It should be fine and will also give you a "taste" without having to cut the "big" one before your guests arrive.
12. This should be refrigerated when cooled.

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