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Recipes for your enjoyment.

Torta De Cerase (Cherry Cheesecake)

Cheesecakes have been made in Italy since Roman times. This one seems almost modern. From Maestro Martino's "Libro de Arte Coquinaria", mid 15th Century.

Combine flour, sugar and salt. Cut in butter until particles are size of small peas. Combine egg yolks and Marsala. Stir in quickly with fork until dough is evenly moistened and will form into ball.

On lightly floured board, roll out dough to fit bottom and sides of 9-inch springform pan. Place in pan, bringing sides up to about 1 inch below top edge. Chill until dough is firm.

Spread Cherry Cheese Filling evenly into crust and smooth top. Bake at 350 degrees 50 to 60 minutes or until center is set. Remove and allow to cool. Remove from springform pan. Garnish with fresh cherries. Makes 20 servings.

Cherry-Cheese Filling

Beat together ricotta, Parmesan cheese and sugar in large mixer bowl of food processor. Beat in eggs, 1 at a time, until blended. Beat in ginger, cinnamon and white pepper. Fold in drained cherries.

Each serving contains about: 274 calories; 263 mg sodium; 112 mg cholesterol; 14 grams fat; 25 grams carbohydrates; 11 grams protein; trace fiber.

Used by permission of Charles Perry and The Los Angles Times.

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