Italian CheesecakeItalian CheesecakeA creamy and rich cooked cheesecake. This is delicious served warm with double
cream. The candied peel, vanilla and chopped almonds combine to give a wonderful flavour.
|
 |
| Filling | |
|---|---|
| 350g | Ricotta or curd cheese |
| 75g | Caster sugar |
| 3 | Eggs, well beaten |
| 50g | Blanched almonds, chopped |
| 75g | Candied peel, finely chopped |
| 1 each | Grated peel of orange and lemon |
| 1ml | Vanilla essence |
First make the pastry. Combine the dry ingredients and then make them into a "volcano". Place the softened butter and eggs in the middle and rub everything together. This should make quite a firm pastry. Cover and chill the pastry for at least an hour before attempting to roll it out.
To make the filling, first sieve the cheese and then beat in the sugar. Now gradually beat in the egg. Finally add the remaining ingredients. The finer the almonds are ground, the smoother the filling. Chopped almonds give a nice crunch to the filling.
Use the pastry to fill a flan dish, reserving some. Fill the case and then decorate the top with a lattice of pastry. Cook for 45 mins in the centre of a preheated oven 180C, 350F, gas 4. The top should not get too brown. Decorate with icing sugar when cold.