mrs.ruffus posted 1/11/98
Italian Cheesecake
3/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup butter or margarine
2 1/2 cups ricotta cheese
1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons chopped almonds
2 tablespoons finely chopped
candied citron (optional)
Garnishes: mandarin orange sections, orange rind strips
Combine first 3 ingredients in a small bowl; cut in butter with a pastry blender until mixture is crumbly. Press
mixture on bottom of a 9-inch springform pan.
Bake at 475° for 5 minutes. Cool on a wire rack.
Beat ricotta cheese, 1/2 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth.
Add eggs and next 3 ingredients; beat 4 minutes. Stir in raisins, almonds, and, if desired, citron. Spoon mixture
over prepared crust.
Bake at 350° for 1 hour to 1 hour and 15 minutes or until center is set. Cover and chill at least 8 hours. Garnish, if
desired.
Makes 10 servings.
Filling:
18oz. white chocolate
1/4 cup heavy cream
11/2 pounds cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 large eggs
1 Tbs. vanilla extract
White Chocolate Granache:
8oz. White Chocolate, finely chopped
1/2 cup heavy cream
1 Tbs. unsalted butter
Fresh raspberries for garnish
In food processor or blender, combine ladyfinger crumbs and white chocolate and blend until finely chopped.
Blend in the butter. Wrap the outside of 9" springform pan with foil. Press the crust into bottom and up the sides of
pan. Chill crust.
Preheat the oven to 275 degrees. Set a shallow baking pan filled with hot water on the bottom rack of the oven
(this prevent s cracking).
Prepare the filling: In a double boiler, melt the chocolate with the cream over hot, not simmering water. Set aside to
cool slightly. In a large bowl, beat the cream cheese and sugar until smooth. Beat in sour cream, eggs, and vanilla.
Beat in white chocolate cream.
Pour into prepared pan. Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer.
Without opening the oven, turn off the heat but leave the cake in oven for 1 hour. Cool the cheesecake 30 minutes.
Meanwhile, make the granache:
Place the white chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the hot cream over the chocolate.
Let stand covered for 5 minutes. Stir until smooth and cool to room temperature. Pour over cheesecake and spread to smooth. Cover and refrigerate at leaast 8 hours.