| | Italian Cheesecake 8 ounce mascarpone ( or cream cheese)
1 1/2 pound part-skim ricotta cheese
3 egg yolks, lightly beaten
1/2 cup sugar
2 tablespoons cognac or brandy
2 tablespoons vanilla
Two 9" prepared crumb pie crusts |
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Cream the cheeses together, add the egg yolks, sugar, cognac and vanilla. Pour into prepared pie crusts. Bake at 375ºF. for 30 minutes or until tester inserted in center comes out clean. Makes 2 pies. Note: Amaretto, frangelica or other liqueurs may be substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added. From the Dallas Morning News, by Waltrina Stovall. |
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