Italian Desserts Recipes - Italian Easter Cheesecake

Ingredients

• 3/4 cup crushed zwieback (9 slices)

• 1/4 cup sugar

• 2 tablespoons all-purpose flour

• 1/4 cup butter, melted

• 15-ounce carton ricotta cheese

• 8-ounce package cream cheese, softened

• 3/4 cup sugar

• 1/2 cup dairy sour cream

• 2 tablespoons all-purpose flour

• 4 slightly beaten eggs

• 2 teaspoons vanilla

• 1 1/2 teaspoons finely shredded orange peel

• 1/3 cup golden raisins

• 1/2 cup semisweet chocolate pieces

• 1/2 cup pistachios, chopped

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Method:

1. Preheat oven to 350°F. Lightly grease a 9-inch spring form pan. Wrap the outside of the pan with heavy foil. Place the pan in a large roasting pan; set aside.

2. In a medium bowl combine crushed zwieback, the 1/4 cup sugar, and 2 tablespoons flour; stir in the melted butter. Press onto the bottom of the prepared pan.

3. In a large mixing bowl combine ricotta cheese and cream cheese. Beat with an electric mixer on medium speed until smooth. Add the 3/4 cup sugar, the sour cream, and 2 tablespoons flour; beat on low speed until combined.

4. Stir in eggs, vanilla, and orange peel. Stir in raisins. Spoon over crust in spring form pan. Place the roasting pan on the oven rack. Add boiling water to roasting pan to a depth of 1 inch.

5. Bake for 50 to 55 minutes or until center appears nearly set when gently shaken. Remove roasting pan from oven. Remove spring form pan and place on a wire rack. Remove foil. Cool cheesecake for 15 minutes.

6. Using a sharp knife, loosen from side of pan; cool for 30 minutes more. Remove side of the spring form pan; cool completely. Cover and chill 4 to 24 hours before serving.

7. To serve, 1 hour before serving, In a small saucepan heat chocolate pieces over low heat, stirring until melted and smooth. Sprinkle pistachios over top of cheesecake; drizzle with melted chocolate. Return to refrigerator.