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Aunt Loretta's Cheesecake

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Desserts

6  large  eggs, at room temperature
3  cups  whole milk ricotta cheese, about 1 1/2 pounds
1  cup  sugar
1  teaspoon  orange zest, grated
1  teaspoon  lemon zest, grated
1  tablespoon  orange liqueur
2  cups  milk
1  cup  water
3/4  cup  Farina, uncooked
1  teaspoon  salt
1/4  cup  candied citron, finely chopped

1. Preheat the oven to 350 degrees. Butter a 9- by 3-inch springform pan.

2. In a large bowl, beat the eggs until foamy. Beat in the ricotta, sugar, orange and lemon zests, and the liqueur.

3. In a medium saucepan, combine the milk and water, and bring to a simmer over medium heat. Add the farina in a fine stream, stirring constantly. Stir in the salt and cook, stirring, for 3 minutes, or until thick and creamy.

4. Stir the cooked farina into the ricotta mixture, then stir in the citron. Pour into the prepared pan.

5. Bake for 1 hour and 10 minutes, or until the top of the cake is golden and a knife inserted in the center comes out clean. Cool on a wire rack.

6. To serve, run a thin-bladed knife around the outside edge of the cake. Remove the springform sides, and serve the pudding/cake off the base. Serve at room temperature or slightly chilled. Store in the refrigerator.

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