cheesecake extraordinaire

By momofsixplus1

Ingredients

• nonstick cooking spray
• 5 large eggs
• 1 cup butter, softened
• 1 3/4 cups sugar
• 1 tsp vanilla extract
• 4 cups unsifted all-purpose flour
• 1 1/2 cups whole-milk ricotta cheese
• 1 pkg(8 3/4 oz) mascarpone cheese
• 1 pkg ( 3oz) cream cheese
• 2 tbsp almond-flavored liquor
• 3/4 cup sliced almonds, toasted
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• icing glaze
• 1 cup confectioners sugar
• 3 tbsp milk
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• sugared fruit
• 2 large egg whites(from crust)
• 1 tbsp water
• 1 cup granulated sugar
• 1 lb assorted small fruits

Preparation

Step 1

preheat oven to 350. with cooking spray, grease 8 1/2 inch springform pan. separate 2 eggs. in large bowl of electric mixer, at medium speed, blend egg yolks, 1 cup each butter and sugar and the vanilla. beat in 3 1/2 cups flour( dough will be crumbly); press half over pan bottom and up 1 3/4 inches up sides; prick with fork. bake 35 minutes until golden brown, cool, remove from pan. make a second crust with remaining dough. bake 20 minutes, keep in pan.

preheat oven to 450. in large bowl of electric mixer, at high speed, blend cheeses with 3/4 cup sugar, 1/2 cup flour and the liquer. beat in 3 eggs, one at a time, fold in 1/2 cup almonds. pour into crust in pan; bake 10 minutes. reduce heat to 350, bake 1 hour. (cake will set when cooled) cool in pan.

with cake on dish, remove pan sides. invert plain crust over cake. brush cake with glaze, cover seam with almonds. let dry.

arrange on cake the sugared fruit
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glaze; in bowl-blend ingredients
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sugared fruits-in bowl, mix egg whites with the water; place sugar in second bowl. coat fruit with egg mixture and then sugar. let dry