Ricotta Cheese Lemon n Orange Zest
This was given to me so enjoy from Italy Serves 12
3 lbs. ricotta cheese
8 eggs
2 tsps. vanilla extract
1 tsp. grated orange zest
1 tsp. grated lemon zest
1 1/2 cups sugar
1/3 cup cornstarch
Pre-heat oven to 350 degrees
Butter and dust with flour a 9 inch spring-form pan. Tap out excess
Place this pan on a 12 inch square of heavy-duty foil. Mold the foil tightly around pan so that water cannot seep in.
Food processor or blender, puree: ricotta until very smooth. Pour in a large bowl. Add : eggs-vanilla-and zests. . . whishk until well blended.
Stir sugar and cornstarch together. …add to the ricottra mixture and stir
until smooth.
Pour batter into the prepared pan. Place pan in a large roasting pan and place it on the middle rack of the oven. Carefully our hot water to come to a depth of 1 inch into the roasting pan. Bake for 1 1/2 hours or until the top of the cheesecake is golden and knife inserted 2 inches from the center of the cake comes out clean.
Turn off the oven and prop the door open with a wooden spoon. Let the cake cool for 30 minutes in turned-off oven.
Remove cake from roasting pan …remove foil wrapping. Cool to room
temperature on a wire rack.
Serve at room temperature or slightly chilled. Wrap leftovers tightly and store in the refrigerator. Hj 