|8 eggs||1 large container (3 lbs) ricotta|
|2 cups sugar||1/2 cup sweet liquor, such as Limoncello|
|1/2 cup all-purpose flour||zest of 1 lemon|
|1/2 cup heavy cream||cinnamon|
|1 tsp vanilla extract||powdered sugar|
|juice of 1 lemon|
Preheat oven to 350°F. Beat eggs with a mixer until foamy. Add the sugar while beating continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream. One by one, add in the vanilla extract, lemon juice, ricotta, and the sweet liquor.
Butter and flour a 9-inch springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, then check to see if it is done with a toothpick. Shut off the oven and leave the cheesecake in there to settle for 10 to 15 more minutes.
Once cool (this takes a few hours), sprinkle with powdered sugar.
NOTE: If you want to make the cheesecake the day before, let it cool for a minimum of an hour, then cover with a dishcloth and place in the refrigerator. Avoid tinfoil, as it creates too much moisture.
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