Recipe - Ricotta Pudding (Italian Cheesecake)

One fourth cup Fine dry bread crumbs
One fourth cup Raisins
One fourth cup Chopped mixed dried fruit
One fourth cup Rum
3 Eggs separated
1 One half pound Wholemilk ricotta cheese
One fourth cup Flour
One half teaspoon Vanilla
One fourth cup Plus
1 tablespoon Sugar
1/8 teaspoon Cinnamon
1 teaspoon Grated lemon rind (1 lemon)
1 Whole egg
One half teaspoon Vanilla

From: Charles Nagel cnagel@u.washington.edu

Date: 16 Sep 1995 08:13:58 0600
This has been a family favorite for years, and a good rebuttal to those who
claim that "Italians don't make cheescake"....8

Combine raisins and dried fruit in bowl; add rum and let stand 1 hour.
Butter a 1One half quart souffle dish and coat with bread crumbs, shaking out
excess. Beat 3 egg yolks and the whole egg in a large bowl until frothy.
Gradually mix in ricotta; beat until well combined. Combine flour, sugar,
and cinnamon in a small bowl. Add to ricotta mixture along with lemon rind
and vanilla. Stir in fruit=rum mixture, blending well. Beat egg whites in a
small bowl until soft peaks form. Gently fold whites into ricotta mixture.
Pour into prepared dish. Bake in 350 oven for 50 minutes, or until center
is set, top is lightly browned, and sides start to pull away from the dish.
Let stand in turnedoff oven with door closed for 1 hour.

Invert pudding onto serving platter. Serve warm or chilled, garnished with
whipped cream and cinnamon sugar, if desired.

Note: I turn the "pudding" out onto the serving dish, wash the souffle
dish, and use it to cover the pudding in the refrigerator. We like it best
when made ahead, when the flavors blend nicely. A bit like cassata alla
Siciliana, but not so much sweat to make!

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