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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal! Ingredients:
8 eggs |
3/4 cup white sugar |
1 tablespoon lemon zest |
1 teaspoon vanilla extract |
1 cup milk |
1 cup cream |
2 (16 ounce) containers ricotta cheese |
1 cup finely chopped red and green candied cherries |
2 (9 inch) unbaked pie crusts |
2 whole candied cherries |
confectioners' sugar for dusting |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the eggs, sugar, lemon zest, and vanilla together in a mixing bowl until light colored and fluffy, about 10 minutes. Pour in the milk and cream; continue beating to make a smooth mixture. Stir in the ricotta cheese and cherries until evenly blended. Pour into the pie shells.
3. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until set, about 50 minutes more. Cool on racks. When pies are completely cool, dust with confectioners' sugar, and decorate by placing 1 whole cherry in the center of each pie.
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