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Italian Rum Cheesecake

6 eggs
3 lb. ricotta cheese, (whole, skim, lite)
1/3 c. flour
3 tbsp. rum
1 tsp. vanilla extract
1 tsp. lemon extract
1 c. sugar

Beat eggs with sugar until light and creamy. Add remaining ingredients. Beat well. Pour into butter greased spring pan. Bake at 425 degrees for 10 minutes. Lower to 350 degrees and continue baking for 1 hour. Let cake cool in oven.

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