Monday, April 18, 2011

Ricotta Cheesecake

This is a delicious cheesecake that we always had on the holidays. We call it "pizzadolce" Here is the recipe. My friends ask me for it all the time. Makes a big one so you can cut it in half if you want.

3 lbs good ricotta
2 cups sugar
18 Eggs ( yes this many)
1 t. cinnamon grated peel of one lemon
2 shots of bourbon or whiskey
1 Can of fruit cocktail, drained pieces of chocolate.
My gram used 2 or 3 hershey bars broken into pieces.

Mix the ricotta and sugar with a beater and then add eggs 3 at a time till well blended. Add the cinnamon and bourbon. Prepare your pan. Either grease and flour or use parchment on the bottom. Pour into a large springform pan or line an oblong pan with parchment paper and pour the mixture in. Sprinkle the fruit over the batter so it is somewhat evenly distributed and do the same with the chocolate pieces. Oven preheated to 400 to start. for 20 minutes. Then lower to 350 and cook till tests clean with toothpick. About 1 and 1/2 hour for cheesecake style and a little less for oblong.

Once it comes out of the oven, sprinkle with sugar lightly and let rest. It will come down some. This is so delicious chilled and tastes better a couple days later so you can make ahead of time. This is my grandma Teresa Cea's recipe

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