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.