| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Cheesecakes |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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''.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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