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Italian Cheesecake
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Description
This recipe is an old family favorite, handed down by my great grandmother Margaret. It’s great for Christmas or Easter, or any time you need a bit of ricotta cheesecake goodness.
Ingredients
- 12 whole Large Eggs
- 48 ounces, weight Ricotta
- 1-¼ cup Sugar
- 1 Tablespoon Each Of Vanilla, Orange, And Lemon Extracts
- 1 teaspoon Anisette
Preparation
Preheat oven to 550F.
1. Beat eggs until foamy and set aside.
2. Beat ricotta with sugar until blended and add the extracts and anisette, beating until thoroughly mixed.
3. Pour eggs into ricotta mixture and beat just until blended.
4. Put mixture into a 2 1/2-quart Pyrex dish or springform pan. (We prefer Pyrex.)
5. Place in the oven and lower temperature to 325F.
6. Bake about 1 1/2 hours or until top seems firm except for the center, which should be slightly soft.
7. Leave cake in the oven with the door slightly ajar for about 1/2 hour after turning the oven off. This prevents the cheesecake from sinking.
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2 Comments
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Margaret Reyes Dempsey on 1.25.2011
My knowledge of souffle is limited to chocolate.
Twinks on 1.25.2011
Yum, this sounds a bit like a sweet cheese souffle.