This was a special request so two postings today! This Italian Cheesecake recipe goes back to my grandmother then my mom. It’s the classic Neapolitan recipe.
PASTRY SHELL:
2 cups unbleached all purpose flour
1/4 LB unsalted butter, room temp
2 XLRG eggs, room temp
6 TBLS sugar
2 TSP lemon extract
dash of salt
Blend together and the add the flour slowly. Roll out dough between waxed paper about 1/8″ thick. Press into 8 inch spring form pan or use a square pan or large muffin cups if you like. Trim the dough at the top. If you want to really dress it up you can make four or six 1/2 ” wide strips with a pastry wheel to place like a tapestry over the top once you have the pan filled.
FILLING:
Preheat oven 350.
3 LBS whole milk ricotta cheese
2/3 cup sugar
4 XLRG eggs
1 TBLS vanilla
3 TBLS candied orange peel, diced
Blend together and fill the pastry lined pan up to about 1/2 inch from the top (1/4″ for muffin cup size). Bake for about 1 hour (30 mins for muffin cup size)until top is puffed but still pale wheat in color. See the pictures above for examples.