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Neapolitan Easter Cheesecake
12 eggs, beaten
1 cup sugar
2 pounds ricotta cheese
1 912 0z) can evaporated milk
1 teaspoon ground cinnamon
1/2 pound angel hair spaghetti
1/4 teaspoon powdered cloves
butter as needed
Boil 2 quarts of water in a saucepan. Break up the Spaghetti into 1"
to 1-1/2" small pieces, and then boil to the al dente stage. Drain and set
aside. Preheat oven to 360 degrees F.
In a electric mixer beat together eggs, sugar, add ricotta cheese,
evaporated milk, and cinnamon, and beat on slow speed. Add the
spaghetti, and mix all the ingredients except butter thoroughly in mixer at low
speed.
Pour mixture into a 9 x 13 inch aluminum pan (or an oven proof glass
dish). Dot with butter and bake for one hour. DO not remove cake from pan.
Let torte cool and cut into 2 x 4 inch slices.
yield 12-14 slices.
   
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