From the kitchen of Connie Putano.  This in not
your traditional cheesecake.  What sets it apart?  
The  pastry crust, lemony filling and addition of a
grated chocolate bar.  Mom makes it every
Easter.  Serves nicely in cupcake papers.
Beat:
1/4 lb butter
1/2 c sugar
2 eggs
2 tsp baking powder
Stir in:
1 1/2 c flour
Add flour if dough is sticky,
when it's a handling consistency,
roll into a crust & put into a 13x9 pan.

Beat:
3 lb ricotta
5 eggs
1 c sugar
1 tsp lemon
Beat until creamy.
Stir in:
1 chocolate bar, grated
Pour filling into crust.

Baking this is tricky!
The temperature reduces three times.
Bake @ 350 for 5 minutes.
Bake @ 325 for 10 minutes.
Bake @ 300 for 15 minutes.
Bake @ 250 for 20 minutes.
Watch carefully, it burns quickly!
Italian Cheesecake
"I want to have a good body, but not
as much as I want dessert."
Cheese-
cake
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