Torta Di Ricotta (Italian Style Cheesecake)
Baked Goods / 7
-----crust----- 1/2 c Butter 1 1/3 c Flour 1 Egg -----batter----- 2 lb Ricotta cheese 1 1/2 c Sugar 1/4 c Flour; sifted 6 Eggs; separated 1 ts Vanilla extract 1/4 c Mixed candied fruit; chopped Cut the butter into the flour until crumbly. Stir in egg and blend well. Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly into the bottom of a lightly greased 10 SectionsAbout Us© Quench Magazine |