Italian Cheesecake
- 3 12 cups ricotta cheese
- 12 cup golden raisin
- 3 tablespoons anisette or 3 tablespoons kirsch or 3 tablespoons blackberry brandy
- 13 cup unseasoned breadcrumbs
- 3 tablespoons unsalted butter
- 5 large eggs, separated
- 34 cup sugar
- 1 lemon, zest of
- 1 orange, zest of
- 12 cup heavy cream
- 12 cup pine nuts
- Place the ricotta in a cheesecloth-lined sieve and drain over a bowl for about 8 hours.
- Squeeze out excess liquid.
- Combine raisins and liquor in a small bowl, tossing occasionally until the raisins have absorbed most of the liquid.
- Be sure to save the liquid.
- Brush a 9-inch springform pan with enough butter to coat lightly.
- Sprinkle with breadcrumbs and shake out the excess.
- Prehead the oven to 375 degrees Farenheit.
- In a large bowl, beat the egg yolks and sugar with a whisk until pale yellow.
- Add the drained ricotta, lemon and orange zest and beat until blended thoroughly.
- Beat in the cream.
- With a rubber spatula, fold in the pine nuts and the raisins with the liquor, blending well.
- Beat the egg whites in a separate bowl until they form firm peaks.
- Fold about 1/4 of the egg whites to the ricotta mixture.
- Add the remaining egg whites, using a rubber spatula to scrape the batter from the bottom of the bowl up over the whites.
- Pour the mixture into the prepared pan and bake until the cake is golden brown on top and set in the center, about 1 hour and 10 minutes.
- Cool the cake completely before removing the sides of the pan.
- The cake may be served either at room temperature or chilled.
ricotta cheese, golden raisin, anisette, breadcrumbs, unsalted butter, eggs, sugar, lemon, orange, heavy cream, nuts
Taken from www.food.com/recipe/italian-cheesecake-168248 (may not work)