Denise F asked if my wife Diane ( Minna) had a recipe for ricotta cheesecake. Well, here it is.


Diane, AKA Minna



2 cups sifted flour

1 teaspoon baking powder

½ teaspoon salt

½ cup sugar

2 tablespoons cognac (or brandy)

2/3 cups shortening (Crisco)

Sift dry ingredients; add shortening and mix lightly with a fork. Add cognac slowly. If necessary, add a little water to hold mixture together. Do not knead too much. Form dough into a ball, cover and chill. When ready, place dough on a lightly floured surface, and press down gently.

Working from the center towards the edges and keeping a circular shape, continue to roll, keeping dough in a circular shape, until the dough is about 1/8 inch thick. Grease a 10” pie plate, and place the dough in it, gently pressing the dough into the bottom and edges.   Trim the extra dough from the edges of the pie plate and cut into ½” wide strips to form lattice top.

Preheat oven to 350.


2 pounds ricotta

2 tablespoons flour

2 tablespoons chopped almonds

2 tablespoons pine nuts

2 tablespoons chopped citron

1 teaspoon vanilla or almond flavoring

4 eggs

1 cup sugar

2 tablespoons confectioners’ sugar

Chop almonds and pine nuts very fine. Add ricotta, flour and citron and mix thoroughly. Beat eggs and sugar; add vanilla or almond flavoring. Add to ricotta mixture, stirring until well blended and smooth.

Pour filling into prepared pastry. Place lattice strips across the top; pinch edges lightly.

Bake in a moderate oven for 45 minutes, or until pastry is golden brown. Remove from the oven and allow to cool. Dust with confectioners’ sugar.

Serves 8

From the Wanskuck Wonders Homemakers Cookbook; Mrs. Phyllis Tibaldi’s recipe