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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
24 ounces whole milk ricotta cheese 1 cup sugar 6 tbsp. all purpose flour, divided 4 large eggs, beaten to blend 1 tsp. almond extract 1/2 cup candied mixed fruit
Directions
Preheat oven to 350 degrees. Butter a 9 inch springform pan. Wrap the outside of the pan tightly with foil. Stir together ricotta, sugar and 4 tbsp. flour in a large bowl. Whisk together eggs and almond extract in in small bowl. Gradually stir egg mixture into the ricotta. Pour batter into the prepared pan. Toss together the candied fruit and remaining 2 tbsp. flour in a medium bowl. Sprinkle fruit over batter. Place the springform pan into a large roasting pan. Add enough hot water to come halfway up the sides of the springform. Bake cheesecake about 40 minutes until a toothpick comes out clean. Transfer cheesecake to a rack and cool completely. Cover and refrigerate overnight.
Run a warm damp towel around the outside of the springform. Remove pan sides. Slice cheesecake with a warm knife.
Serves 8 to 10.
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