This is an Italian cheesecake made only at Easter.You can buy unbaked pie shells.
(Casatta)
Dough:
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5 cups flour
5 heaping tablespoons shortening
4 eggs
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking powder
2 tablespoons vanilla
6-ounce glass of milk
Directions:
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1) Cream sugar, shortening and eggs.
2) Add salt, vanilla, baking powder and beat well.
3) Gradually add the milk and flour. If sticky, put hands in flour and work dough until soft.
4) Pat dough in pie dishes a little at a time.
5) Pour in the filling (recipe at bottom)to 1/2 inch from top of dish.
6) Cut strips from left over dough and "weave" on top of filling.
7) Bake 15 minutes at 300 degrees and then lower the heat to 250 degrees for 1 hour or until butter knife comes out dry.
Filling:
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3 pounds ricotta
2 dozen large eggs
2 cups sugar
2 tablespoons rum
1/2 teaspoon cinnamon
1 bottle of cherries (cut)
1 large chocolate bar, grated
Filling Directions:
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1) Mix all together by hand until well blended.