Italian Cheesecake Makes 8 Servings 2 cups sifted all-purpose flour ½ teaspoon salt ¾ cup butter 1 teaspoon vanilla extract 1 tablespoon sherry 1 ½ pounds Ricotta cheese ¼ pound ground almonds, toasted 5 eggs 1/3 cup sugar 2 teaspoons grated lemon peel 1 teaspoon vanilla extract Mix the flour and salt in a bowl and cut in the butter, vanilla, and sherry. Mix well until the mixture holds together. Roll out dough about 1/8 inch thick and line a 10 inch buttered pie plate with it. Cut the remaining pastry into ½-inch-wide strips to use for a lattice topping. Rub the Ricotta cheese through a fine sieve and add the almonds. Beat eggs in mixing bowl at medium high speed. Slowly add sugar, lemon peel, and vanilla extract. Beat until light and creamy. Add the cheese and mix well. Pour this filling into the pastry shell and place the lattice strips of pastry on top. Pinch the edges firmly together. Bake in a preheated 350 degree F oven for about 45 minutes, or until the filling is firm and the pastry golden brown. Serve with some confectioners’ sugar sprinkled over it.