Tuscan cheesecake
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Tuscan cheesecake
  Tuscan    Italian    Cheesecakes  
Last updated 6/12/2012 1:28:00 AM. Recipe ID 63164. Report a problem with this recipe.
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      Title: Tuscan cheesecake
 Categories: Italian, Cheesecakes
      Yield: 4 Servings
 
      3 lb Ricotta cheese
      8    Eggs
      2 c  Sugar
      1 c  Milk
      2    Oranges, grated zest only
      2    Lemons, grated zest only
  2 2/3 oz Grand mariner
      1 tb Clarified butter
    1/4 c  Plain bread crumbs
 
  TIME DOES NOT INCLUDE COOLING AND REFRIGERATION.
  
  1.  Preheat oven to 350 F.
  
  2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and
  milk. Blend until well-mixed and smooth. Add orange and lemon zest and
  Grand Mariner. Mix well.
  
  3.Grease one cheesecake pan with butter and coat lightly with bread
  crumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a
  larger pan filled half full with water and bake 1-1/4 hours.
  
  4.Turn oven off, leaving the cake within.  Let stand for one hour.
  Remove, let cool, and refrigerate.  This moist, light, and fluffy
  cheesecake is truly ''la dolce vita''.
 




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Recipe ID 63164 (Apr 03, 2005)

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