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Italian Cheesecake with Cherries




      3 cups flour
      1/2 cup sugar
      pinch salt
      7 oz... butter (cold)
      1 large egg
      1 egg yolk
      1 tsp. vanilla
      zest of one lemon



      2 oz. dried sour cherries
      1/2 cup Marsala
      1-1/2 cups Ricotta cheese
      4 large eggs
      3-1/2 oz. cream cheese
      2/3 cup sugar
      1/4 cup butter, melted
      1 tbsp. flour


    Crust: Mix flour sugar and salt. Cut in butter until mixture resembles coarse  meal. Stir together eggs, vanilla and zest, add, stirring into flour mixture. Turn out  onto lightly floured surface, knead lightly until dough comes together in a ball. Roll out  dough and line a 8" springform pan to within 1" of top. Bake crust for 10  minutes at 350. Let cool. ** If this seems too difficult or time consuming the mixture  will still taste delicious in your "regular" graham cracker or Oreo™ cookie  crumb crust.
    Filling: Pour Marsala over cherries and set aside. Puree Ricotta with two eggs in a  food processor or blender. Set aside. In large bowl blend cream cheese and sugar. Add the  two remaining eggs and Ricotta mix to the cream cheese mixture. Stir in the melted butter.  Sprinkle flour over mixture and blend in. Stir in Marsala and cherries and pour into your  prepared springform pan. Bake at 325 for about 1 hour or until set. (test with skewer)  Remove from oven and let cool several hours before serving.

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