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c. all-purpose flour
1/3 c. butter, softened
2 tbsp. sugar
1/8 tsp. salt
FILLING:
1
1/2 lb. ricotta cheese, well-
drained
1/2 c. granulated sugar
3 tbsp. flour
3 eggs
1 tsp. grated orange peel
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. golden raisins
2 tbsp. finely minced candied-
citron
2 tbsp. chopped blanched-
almonds
2 tbsp. powdered sugar
1/2 tsp. ground cinnamon
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For Pastry: Mix all ingredients until blended, press evenly
in bottom of ungreased 9 inch springform pan. Bake in 475 degree
oven for 5 minutes.
For Filling: Beat ricotta cheese, granulated sugar, flour, eggs,
orange peel, vanilla and salt in large mixer bowl on high speed
until smooth and creamy, about 4 minutes. Stir in raisins, citron
and almonds. Pour into pastry-lined pan.
Bake in 350 degree oven until center is set and top is golden
brown, 1 1/4 to 1 1/2 hours. Cool. Refrigerate 12-24 hours.
Remove outer rim of pan. Mix powdered sugar and cinnamon; sprinkle
over cheesecake. Makes 12-16 servings.
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