Tuscan Cheescake

Cuisine: Italian

Category: dairy

Servings: 4


3 lbs. ricotta cheese
8 eggs
2 cups sugar
1 cup milk
2 oranges, grated zest only
2 lemons, grated zest only
2-2/3 oz. Grand Marnier
1 tbsp. clarified butter
1/4 cup plain breadcrumbs


Preheat oven to 350 degrees. 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 Marnier. Mix well. Grease one cheesecake pan with butter and coat lightly with breadcrumbs. 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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