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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 36 |
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Moist, light, and probably too many calories... This cheesecake was an Italian cheesecake. I downloaded about 6 recipes, read a bit, then used mostly Rachael Ray's recipe; Martha Stewart, and La Travola's directions; and a few twists of my own. I had never made any kind of cheesecake before, so I had no clue what I was doing... I need to write down this recipe before I forget! I had heard that Italian cheesecakes were dry; this was not, it was moist, light, sweet, and slightly citrus flavor, but subtle. Time includes rest times. Ingredients:
1 lemon (plus zest) |
1 small orange (plus zest) |
3 lbs ricotta cheese |
1 tablespoon flour |
1 1/2 cups sugar |
1/4 cup heavy cream |
2 tablespoons vanilla |
9 large eggs |
1/4 cup confectioners' sugar |
Directions:
1. Butter and flour a 9 spring form pan.
2. Finely zest lemon and orange (I use a micro planer) and set aside.
3. Juice lemon and orange and set aside. (I used a lemon/orange a friend brought back from Florida - if you have one, use it!).
4. In a large bowl, combine ricotta and zest and whisk until smooth.
5. Sift in sugar and flour and mix.
6. Add cream and vanilla and mix.
7. Whisk in eggs one at a time.
8. Pour into prepared pan.
9. Bake at 325°F for 1 1/2 - 2 hours, or until knife comes out clean.
10. Turn off oven, open door and let rest in oven for 30 minutes.
11. Remove spring form and refrigerate for at least 2 hours.
12. I brought mine up to room temperature before serving.
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