Italian Cheesecake (Sweet Pie)

CRUST

1 stick softened butter

1 egg yolk

1 tbsp. sugar

1 tbsp. orange juice

1 tbsp. lemon juice

1 1/4 c. flour

Cream butter and sugar; add egg yolk, orange and lemon juice.

Mix in flour until everything is incorporated.

Knead dough as former into a ball. Wrap in plastic wrap and chill several hours or overnight.

Preheat oven 375 F.

Press 3/4 of dough into a greased pie dish.

Brush the bottom with an egg yolk and bake for 8-10 minutes.

Cool while preparing filling.

FILLING

32 oz. ricotta

1 c. sugar

1 tsp. vanilla

6 eggs

zest of one orange

zest of one lemon

1 c. heavy cream, whipped

1 egg yolk (to brush crust)

1/4 c. chocolate chips (for decoration)

In a large bowl, mix together ricotta and sugar. Next add eggs, vanilla, orange and lemon zest.

Fold in whipped heavy cream until everything is blended together.

Pour into prepared crust.

Using a fluted pizza cutter, form strips with remaining dough. Weave strips over the filling and bake for an hour and 15 minutes.

Cool and refrigerate overnight.

Dust with powdered sugar before serving.