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Joe Dolce’s Italian Cheesecake

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Preparation info
  • Serves

    14

    • Difficulty

      Easy

Appears in

By Nigella Lawson

Published 1998

  • About

I have become a bit of a bore. I can’t hear anyone talk about a delicious something or other someone in their family cooks without asking for the recipe. This is the cheesecake my friend Joe Dolce told me his grandmother, Edith Guerino, always used to make. He e-mailed it to me with the message ‘Eat it and weep’. You’ll see.

Ingredients

  • 12 large eggs
  • kg ricotta
  • 275 g

Method

Preheat the oven to 180°C/gas mark 4.

Beat the eggs until well mixed. In a separate bowl, beat the ricotta until creamy, then gradually add the sugar, eggs and vanilla or Amaretto. Pour into the Springform tin, and

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