Recipe: Italian Cheesecake

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Categories: Desserts

Yield: 12 Servings

      1 c  Graham cracker crumbs, dry
      2 tb Oil; or melted butter
      1 tb Honey; + 2/3 cup
      4    Egg
      4 c  Ricotta cheese
      2 ts Vanilla extract
      2 tb Flour, whole wheat
      2 ts Lemon peel; slivered
      2 tb Almonds, slivered
      1 tb Pumpkin seeds

Combine crumbs, fat, and 1 tablespoon honey. Press on the bottom of a 9-inch springform pan and chill. Preheat oven to 325F. With a rotary or electric beater, mix eggs, one at a time, into ricotta until smooth and creamy. Beat in remaining honey, vanilla, and flour. fold in lemon peel and almonds. Pour batter into chilled crust. Scatter seeds on top. Bake for 1 hour until just firm and lightly colored on top. Turn oven off, open door, and leave cake to cool for 30 minutes. Then cool completely and chill before serving. Makes a 9-inch cake; serves 10 - 12

NOTE: Prepare in advance, as cake should be well chilled before being served. One tenth of this cake furnishes 15 grams protein and 290 calories.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 3, 1998

With Jesus, you can do it

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