Tuscan Cheesecake
This cheesecake is different from the classic rich cheesecake, it is much lighter, and the ricotta cheese gives the creamy and light taste, the zests from the oranges and lemons make the cheesecake taste so refreshing.
Yield
16 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ricotta cheese
|
|
| 8 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
milk
|
|
| 2 | each |
oranges
grated zest only |
|
| 2 | each |
lemons
grated zest only |
|
| 2 ⅔ | ounces |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| ¼ | cup |
bread crumbs
plain |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ricotta cheese
|
|
| 8 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 2 | each |
oranges
grated zest only |
|
| 2 | each |
lemons
grated zest only |
|
| 77.1 | ml/g |
liqueur
grand marnier or cointreau, orange flavor |
|
| 15 | ml |
ghee (clarified butter)
|
|
| 59 | ml |
bread crumbs
plain |
|
Directions
Preheat oven to 350℉ (180℃).
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.
Grease one cheesecake pan with butter and coat lightly with bread crumbs.
Fill pan ¾ of the way with cheesecake mixture.
Set pan in a larger pan filled half full with water and bake 1¼ hours.
Turn oven off, leaving the cake within.
Let stand for one hour.
Remove, let cool, and refrigerate.
