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Recipe by Eileen Goltz

Candied Fruit Italian Cheescake

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Candied Fruit Italian Cheescake
Dairy Dairy
Easy Easy
16 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Tree nuts - Egg
10 Hours
Diets
- Vegetarian - Pescatarian

Ingredients

For Cake

  • 3/4 cup plus 3 tablespoons flour, divided

  • 2 tablespoons plus 1/2 cup sugar, divided

  • 1/8 teaspoon salt

  • 1/3 cup butter or margarine, softened

  • 2 and 1/2 cups ricotta cheese

  • 3 large eggs

  • 1 teaspoon grated orange rind

  • 1 teaspoon Gefen Vanilla Extract

  • 1/4 teaspoon salt

  • 2 tablespoons golden raisins

  • 2 tablespoons finely-chopped candied citron or pineapple

  • 2 tablespoons chopped almonds

  • Garnishes: orange sections, orange rind strips

Directions

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.

Recipe tags

cheesecakes citron citrus fruity desserts Italian cuisine Italian food kosher Italian food oranges raisins ricotta cheese Shavuos Shavuot desserts shavuous
Candied Fruit Italian Cheescake

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