GRANDMA D'ELOIA'S ITALIAN CHEESECAKE ~ ITALIAN EASTER DESSERT PASTRY Recipe
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 This recipe for GRANDMA D'ELOIA'S ITALIAN CHEESECAKE ~ ITALIAN EASTER DESSERT PASTRY is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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PASTRY |
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Ingredients: |
Ingredients: 2 full cups regular flour
1¼ teasp. baking powder
½ teasp. salt
½ cup softened butter
½ cup sugar
2 egg yolks, plus enough cold water to hold dough together
½ teasp. vanilla
1 tablsp. Gran Marnier
½ teasp.grated lemon rind (only yellow parts of fruit)
½ teasp grated California orange (only orange parts of fruit)
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Directions: |
Directions:In medium bowl, combine flour, salt, lemon, and orange rind. With fingers, or pastry blender, work in butter, extracts, egg yolk mixture, beaten with Gran Marnier. Put in refrigerator while preparing filling.
(Prepare filling at this point, or even before you start pastry.)
Make the crust to go on sides and bottom, of your spring form pan. With ⅓ of the dough, arrange criss-cross strips between two pieces of waxed paper, put in freezer to harden.
Pre-heat oven to 350º. Remove side from spring form pan. Roll ⅓ dough to fit bottom of pan. Bake until lightly golden to set bottom. Remove from oven. Cool.
Arrange the dough around sides of pan.. Seal edges around bottom of cooked and uncooked dough.
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FILLING |
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Ingredients: |
Ingredients: 3 lbs. ricotta
4 tablesp. cornstarch
2 teasp. vanilla
2 tablesp. Gran Marnier
Grated rind of 2 large California thick-skinned oranges
Grated rind of 1 large California thick-skinned lemon
¼ teasp. salt
2 good cups of sugar
8 eggs, beaten
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Directions: |
Directions:Mix together (use beater); pour in prepared spring form pan. |
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FINISHING |
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Ingredients: |
Ingredients: confectioners sugar
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Directions: |
Directions:Lay Criss-cross pieces on filled cheescake.
Bake in hot oven 400 degrees for about 10 minutes, then reduce oven to 325 degrees; bake at least one hour and 15 minutes longer, or until center pricked with toothpick comes out clean and cake begins to show cracks on top. Leave cake turned off for 30 minutes to set.
Remove rim, carefully, after it has cooled on rack. Powder with confectioners sugar. |
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Personal
Notes: |
Personal
Notes: Grandma Amy D'Eloia’s recipe - in the family for generations. Suggestion: Bake the night before and powder with confectioner sugar before serving.
Greg Sr. remembers: "Melissa makes this traditionally Neapolitan delight every Christmas. On her first effort to impress her new family, she took extreme care to bake the bet one yet. She added her own talents, as an athlete, to the effort thinking the thing couold be handled like a frisbee. In transporting the dish from the counter onto the stove, the bottom fell out of the baking pan, landing the entire creation on the floor. Tears, embarrassment, horror: she thought she blew it. Fortunately, we live close enough to a shopping plaza so we ran out and repurchased all the ingredients and she bravely baked a new cake that was indeed the equal of Grandma D'Eloia. Christmas and Italian decadence was saved despite the white lasagna lurking in the background*."
Mom Carol explains: "Greg Sr. was appalled to learn Melissa had planned white lasagna for Christmas 2016 - 'How dare she meddle with traditional red!' - He ate his words and plenty of white lasagna, agreeing it was delicious."
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