{"id":2003,"date":"2007-05-05T18:37:04","date_gmt":"2007-05-05T23:37:04","guid":{"rendered":"http:\/\/moss-place.stblogs.org\/?p=2003"},"modified":"2007-05-05T18:37:04","modified_gmt":"2007-05-05T23:37:04","slug":"recipe-of-the-d","status":"publish","type":"post","link":"https:\/\/moss-place.stblogs.org\/index.php\/2007\/05\/recipe-of-the-d\/","title":{"rendered":"Recipe of the Day: Italian Cheesecake"},"content":{"rendered":"<p><a href=\"http:\/\/www.flickr.com\/photos\/dani72\/485517672\/\" title=\"Photo Sharing\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm1.static.flickr.com\/212\/485517672_fc85e054ee_m.jpg\" width=\"240\" height=\"180\" alt=\"Italian cheesecake again\" \/><\/a><br \/>\nThis recipe is from my Aunt Gertie via my Aunt Tina. Aunt Gertie is my grandfather&#8217;s sister. His family hails from the Bari region of Italy where this recipe originated.<br \/>\nThis recipe can be halved, and frankly, I cannot see anyone reason why anyone would make the original version. I halved it and used a 9 inch springform pan.<br \/>\nIngredients:<br \/>\n1 dozen eggs (room temperature)<br \/>\n1 cup of sugar<br \/>\n2 teaspoons vanilla<br \/>\n3 pounds ricotta cheese<br \/>\n1 pint heavy cream<br \/>\nPreheat oven to 325 degrees and grease pan.<br \/>\nBeat eggs really well (use an electric mixer), add sugar and vanilla. Gently add ricotta; do not beat in two hard or else cake will come out liquidy. Fold in heavy cream.<br \/>\nPour batter into the pan and put the pan on a baking sheet (it tends to leak out the bottom some). Bake for 1 1\/2 hours and turn the oven off. Leave in the oven for two hours.<br \/>\nThe consistency will be pretty soft, although it holds it shape to come out of the pan nicely. You can serve as it is or sprinkle a bit of cinnamon on top or even some fruit.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is from my Aunt Gertie via my Aunt Tina. Aunt Gertie is my grandfather&#8217;s sister. His family hails from the Bari region of Italy where this recipe originated. This recipe can be halved, and frankly, I cannot see anyone reason why anyone would make the original version. I halved it and used a&hellip; <a class=\"more-link\" href=\"https:\/\/moss-place.stblogs.org\/index.php\/2007\/05\/recipe-of-the-d\/\">Continue reading <span class=\"screen-reader-text\">Recipe of the Day: Italian Cheesecake<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2003","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts\/2003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/comments?post=2003"}],"version-history":[{"count":0,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts\/2003\/revisions"}],"wp:attachment":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/media?parent=2003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/categories?post=2003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/tags?post=2003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}