Thursday, December 9, 2010
Tuscan Cheesecake
Tuscan Cheesecake
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
Preheat oven to 350 F.
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.
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. Turn oven off, leaving the cake within. Let stand for
one hour. Remove, let cool, and refrigerate.
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