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.
1/4 lb butter
1/2 c sugar
2 tsp baking powder
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.
3 lb ricotta
1 c sugar
1 tsp lemon
Beat until creamy.
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!
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