Italian Ricotta Cheesecake
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- 2 pkg
- stella doro annisette toast
- lbs ricotta polly o
- zest and juice of orange
- zest and juice of lemon
- 1 tsp
- pure vanilla extract
- shot of anisette or amaretto liquor
- 1 c
2Stella Doro Toast needs to be crumbled. Put pkg in baggie and crush until evenly chunky.
This is the crust that goes on bottom of your spring pan.
3In large bowl combine
Zest and Juice of Orange and Lemon
Add vanilla and shot of Anisette or Amaretto
4Add crumbled toast to bottom of greased spring pan
Pour batter into greased spring pan.
Insert pan into baking sheet and add water less than half way up.
Cook for one hour and DO NOT OPEN OVEN.
After one hour shut off and let it remain in oven for one hour to cool.
Top with your favorite toppings and enjoy!