Recipe by B A
"An old family recipe. I use this recipe as the base for my Italian cheesecake."
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whole milk, or as needed to cover
2 1/2 cups
1 1/2 teaspoons
unsalted butter at room temperature
large eggs, beaten
4 8x8-inch disposable aluminum cake pans
ricotta cheese at room temperature
large eggs at room temperature
1 (12 ounce) jar
1 1/2 cups
heavy whipping cream at room temperature
chopped dried mixed fruit
anisette liqueur, or more to taste
confectioners' sugar for dusting, or to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Easter Cake
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 87
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