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Italian Easter Cheesecake
Ingredients:
Crust:
2-1/2 cups flour
1/2 cup shortening
1/2 cup sugar
1 tablespoon vanilla
1/2 teaspoon baking soda
1/4 cup milk
2 eggs
1-1/2 teaspoons baking powder
Filling:
2 pounds fine ricotta
(do not use cottage cheese)
1/4 cup Creme de Cocoa or Rum -- (I use rum)
2 cups sugar
1/2 pound chocolate bar -- grated fine
rind of 1 lemon
rind of 1 orange
1 teaspoon vanilla
2 tablespoon cinnamon
1 dozen eggs -- (yes 1 dozen)
1 bottle maraschino cherries
(not the large bottle) about 8 ounces
Instructions:
Cut flour and shortening as you do to make a pie crust. Add the remaining
ingredients to make a soft dough. Roll and line a large rectangular
baking pan (no need to grease pan) with the dough. I use a very old
11" X 16" blue speckled enamel pan. Chop cherries. Pour cherries,
including juice, into large bowl. Add all remaining ingredients and
beat with electric mixer very well. If you don't beat this enough,
the eggs separate during baking and you'll end up with a custard on
the bottom of the cake. Immediately pour into unbaked crust, bake
at 350 degrees for 1 hour and 10 minutes. Shut oven off - let Casade
cool in the oven for approximately 1 hour. If you have a little filling
left over, just bake it in a pan without the crust. It should be fine
and will also give you a "taste" without having to cut the "big" one
before your guests arrive. This should be refrigerated when cooled.
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