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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Italy, not your normal cheese cake. Time does not include chilling time. Ingredients:
3 tablespoons cream of wheat |
1 1/4 cups boiling water |
1 lb ricotta cheese |
1/4 cup sugar |
1 egg |
1 egg yolk |
3 tablespoons candied orange peel |
3 tablespoons white raisins |
3 ounces rum |
1 egg white, stiffly beaten |
1 cup graham cracker crumbs |
2 tablespoons brown sugar |
Directions:
1. Cook cream of wheat in boiling water, stirring constantly until mixture begins to thicken. Cook 3 minutes. Remove from heat. Cool.
2. Mix Ricotta cheese, sugar, egg, egg yolk, candied orange peel, raisins and rum. Beat 4 minutes.
3. Fold in stiffly beaten egg white then add cooled cream of wheat.
4. Mix graham cracker crumbs and brown sugar. Butter 1 1/2 quart mold or dish, sprinkle with crumbs. Gently pour ricotta mixture into prepared mold.
5. Bake 375 for 45 minutes or until set. Remove from oven and allow to stand 10 minutes. Turn onto serving plate.
6. Refrigerate. Sprinkle with powdered sugar just before serving.
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