The mother of a friend gave me this recipe some years ago. Theresa was a wonderful cook and baker, and this is one of her excellent recipes. Her daughter, Ginny, gave me the recipe above for mini cheesecakes.
Ricotta pie
Ricotta pie
Ingredients
INGREDIENTS FOR FILLING:
- 1 large container of Ricotta cheese
- 1 cup of sugar
- 3 eggs plus 2 egg whites
- 1 tsp. lemon extract or anise extract
INGREDIENTS FOR CRUST:
- 1 and 1/2 cups flour
- 1 tsp. baking powder
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/4 cup oil
- 1/3 cup milk
- 2 egg yolks
Instructions
- Mix and roll out crust dough to fit a square baking dish.
- Mix the filling, and put on top of the crust.
- Bake at 250 degrees for 2 hours.
TIPS:
- The first time I tasted this recipe, Theresa had used the anise extract. It was so delicious that I've never bothered to make it with lemon extract instead.
- As usual, I use Spelt flour.
- I keep Philipio Berio Extra light olive oil on hand when a baked treat recipe calls for oil. Healthy alternatives are what I always strive to use when I cook, or bake.
