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Italian Cheesecake



From the kitchen of Connie Putano



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This in not your traditional cheesecake. What sets it apart? The pastry crust, lemony filling and addition of a grated chocolate bar. AnnMarie 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!







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com