Italian Easter Cheesecake - cooking recipe

Ingredients

For filling
3 lbs ricotta cheese
6 eggs, slightly beaten, but not fluffy
1 cup sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons cinnamon
1 tablespoon lemon juice
4 teaspoons butter
For crust
3 cups flour
1 cup sugar
2 eggs
1 1/2 teaspoons salt
1/4 cup cold water
3 tablespoons vegetable shortening

Preparation

Preheat oven to 350 degrees.
Add eggs to cheese and mix in sugar, vanilla, cinnamon and lemon juice. Set aside.
Mix crust ingredients till they come together.
Divide dough so 2/3 is in one ball and 1/3 is in another ball. On a lightly floured board, roll out the larger ball until it is about 12\" long and 16\" wide. Very carefully place the dough in a 9\" x 13\" glass baking dish. If it crumbles or cracks, that's okay. Just press it together with your fingers. Trim any dough hanging over the edges and hold in reserve.
Pour filling into the crust and dot with the 4 pats of butter.
Roll out the remaining dough and cut into long strips. Criss-cross the dough in a wide lattice formation over the top of the filling.
Bake at 350 degrees for about 1 hour or until golden brown and a knife inserted in the cheese comes out clean.
Serve at room temperature.