Recipe - Roman Cheesecake

TO MAKE THE DOUGH
2 One half cup Allpurpose flour
Three fourths cup Sugar
One fourth teaspoon Salt
One fourth pound Unsalted butter; at room
temperature
2 lg Eggs; lightly beaten
1 tablespoon Or more ice water
Flour for rolling the dough

FOR THE FILLING
1 Carton; (15 ounces) whole
; milk ricotta cheese
1 pack Farmer's cheese; (7.5
ounces)
One half cup Sugar
2 tablespoon Flour
1 Egg; lightly beaten
One fourth cup Romana Sambuca Liqueur
One half cup Pine nuts; preferably
toasted*
One fourth cup Finely minced candied orange
peel or other
; dried fruit
1 cup Dried cherries; cranberries
or
; golden raisins
Egg wash: 1 egg yolk beaten
with 1
; tablespoon of milk
2 tablespoon Confectioners& sugar for
garnish

*To toast the pine nuts, set them in a 400ø F. oven for about 10 minutes.
Keep an eye on them; they turn from golden to burned in seconds.

You'll need a round cake pan, preferably with a loose bottom, 9 inches in
diameter and 1One half inches deep.

TO MAKE THE DOUGH: In the bowl of a food processor, combine the flour,
sugar, salt and process until blended. Add the butter and process until
broken into the flour. Add the eggs and ice water to the flour and process,
by pulsing several times, until the dough comes together. If the dough
seems dry, add another teaspoon or so of ice water. Turn the dough onto a
board and gather it into a ball. Flatten the dough slightly, wrap it in
waxed paper and refrigerate for 30 minutes.

Preheat the oven to 375ø F.

Flour a pastry board and rolling pin. Remove 2/3's of the dough and roll it
into a circle about 1/4inch thick and 11 inches in diameter. Line the cake
pan with the dough, pressing it into the bottom and up the sides of the
pan. If it breaks apart, don't worry, just press it back into shape. Roll
the remaining 1/3 of dough into a circle about 3/8 inch thick and 10
inches in diameter. Divide this circle into 10 strips, each about 1/2inch
wide; this will be for the lattice top.

FOR THE FILLING: In a food processor, combine the ricotta and farmer's
cheese, sugar, flour, egg and Sambuca and process until smooth. Transfer
the filling to a mixing bowl and fold in the pine nuts, candied orange peel
and cherries, or golden raisins and transfer this to the doughlined cake
pan.

Lay 5 strips of dough across the ricotta filling and set the other 5 strips
across them, at a 45ø angle, to form a lattice. With a pastry brush, paint
the lattice top and edges with the egg wash.

Set the cake pan on a baking pan and bake for 1 hour or until the filling
has set and the crust is golden. Remove the cake and cool it thoroughly on
a rack before unmolding. Right before serving, shake the confectioners'
sugar through a sieve to completely coat the top.

Converted by MC_Buster.

Per serving: 4324 Calories (kcal); 177g Total Fat; (35% calories from fat);
99g Protein; 635g Carbohydrate; 870mg Cholesterol; 1258mg Sodium Food
Exchanges: 17 Grain(Starch); 8 Lean Meat; 0 Vegetable; 8 Fruit; 29
One half Fat; 17 Other Carbohydrates

Converted by MM_Buster v2.0n.