The best delicious Grandma Demaio's Easter Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grandma Demaio's Easter Cheesecake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grandma Demaio's Easter Cheesecake.
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-CRUST-
1 1/2 c All-purpose flour, sifted
1/4 c Sugar
1 Stick butter, softened
1 lg Island egg
FILLING
2 lb Ricotta cheese
4 Egg whites, beaten stiffly
1/2 c Sugar
1 ts Vanilla extract
2 tb Orange rind, grated
2 tb Citron, finely chopped
Powdered sugar, garnish
CRUST Use a 9″ springform pan. Using a pastry blender, cut the butter into
the flour and sugar. Add the egg and continue to blend with pastry blender.
Gather into a ball and LIGHTLY knead for three or four seconds. Form into a
ball; cover and place in refrigerator until chilled. (2 hours is good).
Roll the dough out larger than the pan so you can press dough onto the
bottom and sides of the pan. Crimp the top of the dough. With a fork prick
the bottom of the crust and then refrigerate for another hour. Line the
shell with wax paper (sides and bottom) and fill with uncooked rice (dry
beans can also be used). Bake for 19 minutes in a preheated 350 degree F
oven. Carefully remove the rice and the wax paper and continue to bake for
another ten minutes or until the crust is nice and toasty brown. Remove
from oven and allow to cool for at least 30 minutes.
FILLING In a large bowl beat the cheese and sugar until smooth and creamy.
Add the vanilla extract and fold in the egg whites. Gently fold in the
citron and orange rind. Pour into the chilled pie crust and bake in a
preheated 350 degree F oven for 1 1/4 hours. Cool. Refrigerate. Before
serving sprinkle with powdered sugar. Me ke aloha, Mary
Yields
1 Servings
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