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How To make Torta Di Ricotta (Italian Style Cheesecake)

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crust:

1/2 c Butter
1 1/3 c Flour
1 Egg

batter:

2 lb Ricotta cheese
1 1/2 c Sugar
1/4 c Flour; sifted
6 Eggs; separated
1 ts Vanilla extract
1/4 c Mixed candied fruit; chopped
Cut the butter into the flour until crumbly. Stir in egg and blend well. Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly into the bottom of a lightly greased 10

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