cheesecake ( tuscan )
- Categories
- Desserts
- Italian
- Cheesecakes
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Ricotta cheese |
| 8 | Eggs |
| 2 cups | Sugar |
| 1 cup | Milk |
| 2 | Oranges, grated zest only |
| 2 | Lemons, grated zest only |
| 2⅔ ounce | Grand mariner |
| 1 tablespoon | Clarified butter |
| ¼ cup | 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 ¾ of the way with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-¼ 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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