----CRUST----
1 single shortbread; see recipe # 22
1 single use ameretto and lemon rind
----CHEESECAKE----
3 1/4 cup riccotta cheese; 30 oz
4 each eggs; large
2/3 cup sugar; granulated
1/4 cup unbleached flour
1/4 cup ameretto liqueur
3 tablespoon golden raisins
1 tablespoon candied orange rind; *
1 tablespoon candied lemon rind; *
* Finely Chop the fruit rinds. Preheat the oven to 325 degrees F. Press the ricotta through a sieve. In a large mixing bowl, beat together the drained cheese, eggs, sugar, and flour. Stir in the liqueur, raisins and fruits. Pour the mixture into the prepared crust and bake for 1 hour. Remove the cake from the oven and cool to room temperature. Chill before serving.
