Italian Cheesecake

• 1 1/2 lb. Ricotta cheese
• 1/3 c. toasted chopped almonds
• 1 Tbsp. chopped citron
• 1 Tbsp. diced candied orange peel
• 1 Tbsp. diced candied cherries
• 1 tsp. vanilla
• 4 eggs, slightly beaten
• 1/3 c. sugar

1. Mix Ricotta cheese, almonds, citron, orange peel, cherries and vanilla.
2. Combine eggs and sugar, then add to cheese mixture, stirring until blended.
3. Roll 2/3 of dough between 2 floured sheets of waxed paper in a circle to fit a 9-inch loose-bottom cake pan or 10-inch pie plate.
4. Fit rolled dough in pan.
5. Fill with cheese mixture.
6. Roll remaining dough; cut into 1/2-inch strips.
7. Arrange strips in lattice pattern on top of filling; crimp edges.
8. Bake at 350u0b0 for 45 minutes, or until lightly browned and crust is golden.
9. Cool.
10. Serves 6 to 8.

ricotta cheese, almonds, citron, candied orange, candied cherries, vanilla, eggs, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944794 (may not work)