Daily Recipe 08/07/03 : Italian Cheesecake
New York City

Italian Cheesecake recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Seafood, Tomatos, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 08/07/03 : Italian Cheesecake
"Italian Cheesecake"
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1 1/2 lbs. Ricotta cheese, sieved
8 oz. Sugar
Triple Sec Liqueur
4 oz. Bitter chocolate coarsely grated
3 oz. Chopped candied fruits
Boudoir biscuits

Mix the Ricotta and sugar until creamy. Remove about 4 ounces and set aside for the top of the cake.  Add 1 tablespoon of liqueur to the remaining cheese along with chocolate and candied fruits.  Chill the mixture for 30 minutes. Line a loaf tin with waxed paper.  Mix equal parts cognac and liqueur, then dip the boudoir biscuits in the mixture and use to line the bottom and sides of the loaf tin. Spoon the Ricotta mixture into the tin, pressing it down and leveling it with a spatula. Cover with more boudoirs moistened with the cognac-liqueur mixture. Chill for a few hours. When ready to serve, turn the Cassata out upside down on a platter, if it doesn't come out easily, immerse the tin briefly in boiling water. Remove the wax paper, cover the Cassata with the reserved Ricotta and serve sliced. Serves 6.
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