Italian Cheesecake

by Ann Frederick
(Colorado)

Italian Cheesecake

This family recipe has been revised to be more healthful by replacing half the ricotta with yogurt cheese and all of the sugar with agave nectar.


Filling

2 C Vanilla yogurt cheese (low fat) (*instructions below)

2 C Ricotta

1/4 C Agave nectar

1 t Vanilla

1 T Organic orange and/or Lemon peel diced

1/2 C Semi-sweet chocolate (chips or diced)

4 Egg whites whipped



Crust

4 C Flour

1 C Flour for kneading

1/2 C Agave nectar

1/2 C Oil

4 Egg yolks

1 t Vanilla

1/2 t Salt

2 T Baking powder

1 C Orange juice



Preheat oven to 350º.


Make Filling

Separate 4 eggs. Whip whites and set aside.

Place all filling ingredients in large bowl (except for egg whites) and mix well. Fold in egg whites last.


Make Crust

Make a well with the dry ingredients. In a separate bowl, mix agave, oil, egg yolks. Add to center of dry ingredients and mix together. Add enough orange juice to bring the dough to a soft, pie dough consistency.


Roll out enough dough for bottom of 10”, deep dish pie plate. Fill with filling. Roll out dough and cut ribbons for weaving on top of filling. Bake for 40 minutes or until the center is cooked. Sprinkle with confectioner’s sugar after it’s cooled a bit (optional).


Keep leftovers refrigerated. It’s actually better the next day.

*yogurt cheese instructions can be found at:
http://www.wheygone.com/How_To_Make_Yogurt_Cheese.html

Leftover dough can be rolled in oblongs (start with a walnut size), dipped in milk, then dipped in sesame seeds and baked on a cookie sheet for 10-14 minutes at 350º.