| previous | next |
Title: Tuscan Cheesecake
Categories: Dessert Italian Cheesecake
Yield: 4 Servings
| 3 | lb | Ricotta cheese |
| 8 | Eggs | |
| 2 | c | Sugar |
| 1 | c | Milk |
| 2 | Oranges, grated zest only | |
| 2 | Lemons, grated zest only | |
| 2 2/3 | oz | Grand mariner |
| 1 | tb | Clarified butter |
| 1/4 | c | Plain bread crumbs |
TIME DOES NOT INCLUDE COOLING AND REFRIGERATION.
1. Preheat oven to 350 F.
2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well.
3.Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-1/4 hours.
4.Turn oven off, leaving the cake within. Let stand for one hour. Remove, let cool, and refrigerate. This moist, light, and fluffy cheesecake is truly ''la dolce vita''.
| previous | next |