BOB & LENORE's COOKBOOK

RICOTTA CHEESE & ARBORIO RICE CHEESE CAKE

This is my grand aunt’s recipe with the addition of cooked Arborio rice which improves the texture immensely. Here it is with a graham cracker crust on the bottom only, which may be eliminated all together by simply butter-flouring the pan.

Ingredients:

3 egg yolks
1 1/2 pounds ricotta cheese, well-drained
1 1/2 cups cooked Arborio rice that has been cooked in milk (1 cup raw rice to 1 quart 10 ounces of milk)**
1 cup sugar
1 tablespoon lemon zest
JUICE of 1/2 lemon
1/2 - 1 cup golden raisins, plumped in hot water or flavored liquid like muscat canelli then drained well before adding
2/3 cup whipping cream
1 teaspoon vanilla
1 recipe for graham cracker crust, unbaked (see recipe)
3 egg whites, well beaten

Method:

Preheat oven to 350 F. Beat yolks for 2 minutes until foamy and pale yellow. Add rice, sugar, zest, cheese, cream vanilla & lemon juice. Blend. Fold in raisins and egg whites. Bake 30 minutes then check, turn pan in oven and bake 10 more minutes. Turn off oven and leave cake in 4 more minutes until set. Cool completely before serving. Store in refrigerator.

GRAHAM CRACKER CRUST

Ingredients:

14 ounces graham crackers, crushed
5 ounces butter, melted
1 Tablespoon coriander, fresh ground

Method:

Place crumbs in bowl; add melted butter and coriander and blend well. Press into spring form pan on bottom only. Fill then proceed with baking instructions.

TO RECIPES

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