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.

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.

Makes one 9 inch cheesecake.

ZEPPOLE (SWEET PUFFS)

1/2 c. butter confectioners sugar

6 Tbs. sugar 1 Tbsp. grated lemon peel

4 Tbsp brandy 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.

CELLINI LODGE # 2206

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CUCINA ITALIANA II

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