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Aunt Loretta's Cheesecake
Author/Submitted by:
http://www.thefoodmaven.com/cgi-bin/newsdesk.cgi?a=26&t=article.html
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients: 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
Directions:
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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