SICILIAN CHEESECAKE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: • 2 pounds Ricotta Cheese
• ¾ cup granulated Sugar
• 5 Eggs, separated
• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• ¼ tsp Salt
• ¼ cup Anisette
• ¼ cup Flour
• Grated rind of 1 Orange
• Grated rind of 1 Lemon
• Confectioners Sugar (for sprinkling)
|
|
Directions: |
Directions:Generously butter a 9” springform pan. Set the oven at 325o.
In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth. Beat in the egg yolks on at a time, then add the cream, vanilla, salt, and anisette. Sift the flour into the mixture and stir thoroughly. Add the orange and lemon rinds.
In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
Pour the batter into the prepared pan and transfer the cheesecake to the hot oven. Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently. Turn the overn off, prop the door open with a wooden spoon, and let the cheesecake sit in the turned-off oven for 30 minutes.
Transfer the cheesecake to a wire rack and leave it to cool completely. Release the spring from the pan and carefully run a knife around the edge of the cake. Lift off the side of the springform and refrigerate the cake for several hours or until it is cold. Just before serving, sprinkle the top with confectioners sugar. Cut the cake into wedges and serve with a bowl of strawberries. |
|
Personal
Notes: |
Personal
Notes: MAKES 1 CRUSTLESS CAKE
Cheesecakes often play a role on Easter table because of their richness.
This simple version, made with ricotta, lemon and orange rinds, and anisette, is crustless and quite light.
|
|
This recipe for SICILIAN CHEESECAKE is from