Italian Ricotta Cheesecake

• For the Cake
• 2 lbs ricotta cheese
• 1 cup sugar
• 1/3 cup all purpose flour
• 6 eggs
• 2 lemons, zested
• 1 orange, zested
• 1 TBSP Grand Marnier
• 2 tsps vanilla extract
• 1/8 tsp salt
• FOR THE SAUCE
• 1 cup Raspberries
• 1 cup BLackberries
• 2 TBSP sugar
• 1 TBSP balsalmic vinegar

1. To make the suace, wash the berries. Mix the blackberries and raspberries, with the sugar and vinegar. Cover and refrigerate.
2. Preheat the oven to 320 degrees F. (150 degrees Cent)
3. Set rack in the middle of the oven.
4. Butter and flour a 9 1/2 inch spring form pan and tap out excess flour. Place the ricotta, zests in a large mixing bowl, and beat it until smooth. Add the sugar and the flour and continue mixing until blended. Beat in the eggs at low sppeed, 1 at a time. Add the vanilla, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 hour, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. COver, and chill thill serving time.
5. To serve, cut the cake into 8 slices, and spoon the berry mixture over each one.

ricotta cheese, sugar, flour, eggs, lemons, orange, grand marnier, vanilla, salt, raspberries, blackberries, sugar, balsalmic vinegar

Taken from www.epicurious.com/recipes/member/views/italian-ricotta-cheesecake-1235387 (may not work)