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Ricotta Cheesecake

3 cups Ricotta cheese
1 cup crushed amaretti cookies
1 cup sugar
1/3 cup butter
4 eggs
1 cup whipping cream
1/4 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon lemon zest
3 tablespoons lemon juice

Use a rolling pin to crush the amaretti cookies into fine crumbs.
Mix well with 1/4 cup of the sugar, and 1/3 cup melted butter.
Firmly press cookie crumbs in the bottom of a 9-inch cheesecake
pan with removable bottom. Bake in a 350 F oven for about 10-15
minutes, or until crumbs are browned. Cool.

In a mixing bowl, blend the ricotta with egg beater until smooth.
Beat in eggs to blend evenly; gradually add in the remaining sugar
until the mixture thickens. Add cream, ricotta and salt; continue
beating until all ingredients are mixed well. Fold in flour, lemon
peel, and juice. Pour onto cooled crust. Bake in a 350 F oven
for about I hour or until cake feels firm when lightly touched near
the center. Turn Ff oven heat, open door and let cake cool. Chill
in the refrigerator before serving.


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