italian ricotta cheesecake

Name: Italian Ricotta Cheesecake
Prep time: 15 min
Cook time: 2 h
Yield: 8
Cuisine: Italian
Ingredients: 2 package(s) stella doro annisette toast; 12 - eggs; 3 - lbs ricotta polly o; 1 - zest and juice of orange; 1 - zest and juice of lemon; 1 teaspoon(s) pure vanilla extract; - shot of anisette or amaretto liquor; 1 cup(s) sugar

(1 RATING)

98 Pinches 2 Photos

Millie Terranova

Ocean, NJ

Updated on Dec 12, 2012

This has been Holiday Tradition for many years.

Rate

prep time 15 Min

cook time 2 Hr

method Convection Oven

yield 8-12 serving(s)

Ingredients

2 packages stella doro annisette toast
12 - eggs
3 - lbs ricotta polly o
1 - zest and juice of orange
1 - zest and juice of lemon
1 teaspoon pure vanilla extract
- shot of anisette or amaretto liquor
1 cup sugar

How To Make italian ricotta cheesecake

Step 1

Preheat Oven 400 degrees

Step 2

Stella 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.
Step 3

In large bowl combine Ricotta Eggs Zest and Juice of Orange and Lemon Sugar Blend together Add vanilla and shot of Anisette or Amaretto
Step 4

Add 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!
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