Candied Fruit Italian Cheescake

Eileen Goltz Recipe By
  • Cooking and Prep: 10 h
  • Serves: 16
  • Contains:

Ingredients (13)

For Cake

Start Cooking

Prepare the Cheesecake

  1. Preheat oven to 475°F.

  2. In a bowl combine 3/4 cup flour, 2 tablespoons sugar and salt. Cut in the butter with pastry blender till mix is crumbly. Press into a 9-inch springform pan. Bake at 475°F for five min. Cool on wire rack. Reduce oven to 350°F.

  3. In the bowl of an electric mixer combine the ricotta cheese, 1/2 cup sugar and 3 tablespoons flour and then beat at medium speed until smooth.

  4. Add eggs, orange rind, vanilla and salt and beat for 4 minutes.

  5. Stir in the raisins, citron and almonds. Gently spoon the batter over the crust.

  6. Bake at 350°F for 60–75 minutes, or till center is set. Run a knife around the edge of the cheesecake to loosen; cool in pan on wire rack.

  7. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving.

  8. Garnish with orange sections and orange rind strips if desired.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP