Sal Anthony's Cheesecake Recipe
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Ingredients: |
Ingredients: 3 Pounds whole milk ricotta cheese 8 Eggs 1 Cup granulated sugar 1 Tablespoon anisette liqueur (optional)
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Directions: |
Directions:Preheat oven to 325º. Butter well a 9" high sided (about 4") round cake pan. Set aside. Break eggs into a mixing bowl. Slowly add sugar, mixing until sugar is dissolved in the eggs. Do not whip air into the mixture. Add anisette and stir. Add ricotta to bowl and mix well by hand. Do not use a machine. Pour mixture into the cake pan. Place pan in oven for about 1 hour 25 minutes or until top of cake turns golden brown. Do not overcook. Remove from oven and let stand on a rack for one hour. Place in refrigerator over night.
To serve: Remove cake from refrigerator. Heat bottom of pan over stove burner, turning pan clockwise and counter-clockwise vigorously until cake loosens. Remove from burner. Place large plate over cake pan and invert. Remove any excess liquid with paper towels. Place serving tray on top of cake and invert again. Refrigerate. Cake should be removed from refrigerator 1 hour before serving. Sprinkle with powdered sugar. |
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