italian ricotta cheesecake
(1 rating)
This has been Holiday Tradition for many years.
(1 rating)
yield
8 -12
prep time
15 Min
cook time
2 Hr
method
Convection Oven
Ingredients For italian ricotta cheesecake
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2 pkgstella doro annisette toast
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12eggs
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3lbs ricotta polly o
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1zest and juice of orange
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1zest and juice of lemon
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1 tsppure vanilla extract
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shot of anisette or amaretto liquor
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1 csugar
How To Make italian ricotta cheesecake
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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.
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3In large bowl combine Ricotta Eggs Zest and Juice of Orange and Lemon Sugar Blend together Add vanilla and shot of Anisette or Amaretto
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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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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