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Italian Cheesecake

8 ounces mascarpone or cream cheese
1 1/2 pounds part-skim ricotta cheese
3 egg yolks, lightly beaten
1/2 cup sugar
2 tablespoons cognac or brandy
2 tablespoons vanilla
2 9" prepared crumb pie crusts

Cream the cheeses together, add egg yolks, syugar, cognac and
vanilla. Pour into prepared pie crusts .Bake at 375 F for 30 minutes
or until tester inserted in center comes out clean. Makes 2 pies.

Note: Amaretto, frangelica or other liquiers may be substituted
for the cognac. For a plain cheesecake, use only the vanilla.
Chopped pecans or other nuts may be added.


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1 of 2 people found the following review helpful:
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Perfecting the recipe, July 11, 2006 - 04:18 PM
Reviewer: Leigh from Australia
I live in a very Italian suburb in Sydney that sells divine ricotta cake in every cafe and have been trying for a while now to perfect this recipe. I think it is Nonna's biggest secret!This is the closest I have found so far to an Italian cheesecake. Almost perfect. I found the marscapone a little strong in flavour as the ricotta is so subtle so I will try with double cream next time (48% milk fat). I think the ricotta needs to drain over a sieve onvernight to get the excess liquid out and make it creamier. Also, I had to bake it for about double the time as I made one large pie. Looking forward to making it again!!!

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