Grandma demaio's easter cheesecake

1 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour, sifted
¼ cup Sugar
1 Stick butter, softened
1 large Island egg
2 pounds Ricotta cheese
4 Egg whites, beaten stiffly
½ cup Sugar
1 teaspoon Vanilla extract
2 tablespoons Orange rind, grated
2 tablespoons Citron, finely chopped
Powdered sugar, garnish

Directions

CRUST

FILLING

CRUST Use a 9" springform pan. Using a pastry blender, cut the butter into the flour and sugar. Add the egg and continue to blend with pastry blender.

Gather into a ball and LIGHTLY knead for three or four seconds. Form into a ball; cover and place in refrigerator until chilled. (2 hours is good).

Roll the dough out larger than the pan so you can press dough onto the bottom and sides of the pan. Crimp the top of the dough. With a fork prick the bottom of the crust and then refrigerate for another hour. Line the shell with wax paper (sides and bottom) and fill with uncooked rice (dry beans can also be used). Bake for 19 minutes in a preheated 350 degree F oven. Carefully remove the rice and the wax paper and continue to bake for another ten minutes or until the crust is nice and toasty brown. Remove from oven and allow to cool for at least 30 minutes.

FILLING In a large bowl beat the cheese and sugar until smooth and creamy.

Add the vanilla extract and fold in the egg whites. Gently fold in the citron and orange rind. Pour into the chilled pie crust and bake in a preheated 350 degree F oven for 1¼ hours. Cool. Refrigerate. Before serving sprinkle with powdered sugar. Me ke aloha, Mary Recipe by: Grandma DeMaio

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by MarySpero@... (MS MARY E SPERO) on Fri, 17 Jan 1997.

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