Italian Ricotta Cheesecake

2
Millie Terranova

By
@mterranova57

This has been Holiday Tradition for many years.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-12
Prep:
15 Min
Cook:
2 Hr
Method:
Convection Oven

Ingredients

Add to Grocery List

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

How to Make Italian Ricotta Cheesecake

Step-by-Step

  • 1Preheat Oven 400 degrees
  • 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
    Ricotta
    Eggs
    Zest and Juice of Orange and Lemon
    Sugar
    Blend together
    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!

Printable Recipe Card

About Italian Ricotta Cheesecake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: Italian
Other Tag: Heirloom




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