New York City Chefs Daily Recipe for 09/20/02 : Italian Ricotta Cheesecake
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Italian Ricotta Cheesecake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 09/20/02 : Italian Ricotta Cheesecake
"Italian Ricotta Cheesecake"
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3 eggs
2 tablespoons sugar
1 lb. Ricotta cheese
3 tablespoons all purpose flour
1/4 teaspoon baking soda
1/2 cup fruit, diced and drained (pineapple, oranges, strawberries)
1/4 cup lemon rind, grated
4 tablespoons Amaretto
3 tablespoons Almonds, toasted and chopped

Preheat the oven to 350 degrees. Beat the eggs with the sugar in a large bowl; then add the ricotta cheese and continue to beat thoroughly.  Slowly add the flour and baking soda;  then add all the other ingredients, continuing to mix the batter until well blended.  Butter and flour a 6 cup springform pan. Pour the batter into the baking pan, and bake for 35 minutes.  Let the cake cool, and then run a knife around the mold to loosen the cake. Remove from springform pan and slide the cake, keep in the same bottom, onto a serving plate. Ricotta cake has a delicate texture.  Don't remove it from the pan bottom. You can refrigerate the cake to firm up the texture.  Serve with fruit puree or Amaretto liqueur dribbled on the top of each slice.
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