Text 5042, 76 rader
Skriven 2012-01-29 15:51:22 av Nick Kill (1:261/1406)
Ärende: Fidonews Volume 29 Number 5 Food for Thought
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                          F O O D:  F O R   T H O U G H T
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    Mom's Ricotta Cheesecake
    By Janis Kracht, 1:261/38, janis@filegate.net
    
    Ricotta Cheese Cake 
    
    Pie Crust:
    2 cups flour
    3/4 cup butter, at room temperature
    4 egg yolks, beaten slightly
    1/2 cup sugar
    2 Tablespoons Marsala wine
    1 teaspoon grated lemon rind
    1/2 teaspoon salt
    1 beaten egg white
    1 Tablespoon lightly toasted pine nuts
    
    Beat the butter and sugar until well mixed.  Add the eggs,
    lemon rind and salt and beat well.  Add the wine and stir
    well.  Stir in the flour with a wooden spoon, and knead
    lightly just until mixed.  The dough will be soft and
    sticky.  Refrigerate for an hour or until it can be
    handled.  Roll out the dough on a lightly floured surface. 
    If the dough begins to stick to the surface, lift it up and
    sprinkle a little more flour under it.  Lift the dough into
    a 10" cheesecake pan with removable rim.  Run the rolling
    pin firmly across the top of the pan, to remove the excess
    dough.  Roll out the excess dough into a rectangle, and cut
    it into long strips to use as a lattice on top of the
    cheese cake.
    
    Ricotta Filling:
    3 pounds Ricotta Cheese
    1 cup granulated sugar
    1 1/2 teaspoons vanilla extract
    4 whole eggs, beaten
    1 Tablespoon flour
    2 Tablespoons lightly toasted pine nuts
    (1 Tablespoon white raisins, optional)
    
    Beat the eggs and sugar until well mixed.  Add the ricotta
    and beat for 3-5 more minutes.  Stir in the vanilla
    extract, flour and 2 Tablespoons of the pine nuts, and the
    raisins if you are using them.
    
    Pour the filling into the  shell, and make a cross-lattice
    by laying one strip across the middle of the cake, and then
    crossing it from the other direction.  Continue to lay
    strips, lifting the strips as they cross.  Brush the
    lattice with the beaten egg white, and sprinkle with the
    Tablespoon of pine nuts.
    
    Bake at 350F for 1 1/2 hours.  Remove from the oven and let
    cool on a rack.  When cool, carefully remove the rim and
    refrigerate the cake.  Serve chilled.
    
    
    
    
    
    
    
    
    
    
    
    
    FIDONEWS Vol 29 No 05               Page 3           January 30, 2012

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 * Origin: Amachat - Utica NY (1:261/1406)