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''.

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