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| RECIPES |
| EASY ITALIAN RICOTTA CHEESECAKE |
| Because there is no crust, just a firm raisin studded custard, nothing is easier to make than this cheesecake |
INGREDIENTS
1 1/2 cups of ricotta or cottage cheese
5 egg yolks
1/2 cup sugar
flour
1/16 teaspoon salt
1 tablespoon grated orange peel
1 1/2 teaspoons pure vanilla extract
1/2 cup seedless raisins
2 egg whites
confectioners' sugar
In a large mixing bowl, combine cheese, egg yolks, sugar, 2 tablespoons flour and salt. Beat with
an electric mixer at medium speed until mixture is smooth.(about 5 Minutes). Stir in orange peel
and vanilla extract.
an electric mixer at medium speed until mixture is smooth.(about 5 Minutes). Stir in orange peel
and vanilla extract.
Dust raisins with flour, shake off excess and add to cheese mixture.
Beat egg whites until stiff but not dry. Fold into cheese mixture.
Turn into a buttered and floured 9 inch springform pan. Bake in a preheated oven (350) until
firm. About 45 minutes. remove from oven. Cool on rack for 10 minutes. Remove rim from
pan. Sprinkle with confectioners sugar. Serve warm or chilled.
firm. About 45 minutes. remove from oven. Cool on rack for 10 minutes. Remove rim from
pan. Sprinkle with confectioners sugar. Serve warm or chilled.
Makes one 9 inch cheesecake.
| ZEPPOLE (SWEET PUFFS) |
1/2 c. butter confectioners sugar
6 Tbs. sugar
1 Tbsp. grated lemon peel
1 Tbsp. grated lemon peel
4 Tbsp brandy
1 1/2 C. flour
1 1/2 C. flour
4 eggs 1/2 tsp. salt
2 Tbsp vegetable oil
Cream butter and sugar together. Mix in eggs, oil,brandy,salt, lemon peel and flour.
Heat oil in the skillet, and drop teaspoons of the batter into it. Fry several zeppole at a
time over medium heat until puffy and golden brown. Drain on paper towels, serve hot
sprinkled with confectioners sugar.
Heat oil in the skillet, and drop teaspoons of the batter into it. Fry several zeppole at a
time over medium heat until puffy and golden brown. Drain on paper towels, serve hot
sprinkled with confectioners sugar.