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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 15 |
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I haven't made this yet but doesn't it sound interesting? Ingredients:
1 3/4 cups flour |
1/2 cup powdered sugar |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup butter or 1/4 cup margarine |
3 egg yolks (reserving 1 egg white for filling) |
3 tablespoons sour cream |
4 eggs |
1 egg white |
3/4 cup sugar |
1 1/2 lbs ricotta cheese |
1/2 cup sour cream |
2 tablespoons grated orange peel or 2 tablespoons lemon peel |
1 teaspoon vanilla |
Directions:
1. For dough, combine sifted flour, sugar, baking powder and salt in a bowl.
2. With pastry blender, cut butter into flour mixture until coarse and crumbly.
3. Beat egg yolks into sour cream then stir into flour mixture.
4. Knead in the bowl until dough is well mixed and holds its shape.
5. Refrigerate dough until easy to roll out, about 1 hour.
6. On a floured surface, roll out to a 15 x 11 rectange to fit into a 13x9x2 pan.
7. Fit dough into the pan so it comes about 2/3 of the way of the sides.
8. For the filling: beat eggs and egg white at high speed with an electric mixer until thick.
9. Gradually add sugar, beating at high speed until stiff, not dry peaks form.
10. Press ricotta through a sieve and then fold into beaten egg mixture.
11. Add remaining ingredients and mix thoroughly but gently.
12. Turn filling into dough lined pan.
13. Bake at 350 degrees until set, about 40 minutes.
14. Cool completely before cutting in squares.
15. Can be eaten plain or topping with your favorite cheesecake topping.
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