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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 pounds ricotta cheese 2 cups powdered sugar 3 large eggs 1 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/2 tsp. rum extract juice and finely grated peel of 1 medium lemon 1 1/2 tbsp. finely grated orange peel 1 tbsp. honey
Directions
Preheat oven to 325 degrees. Grease and flour a 9 inch springform pan. Wrap outside of pan tightly with foil. Beat together ricotta, sugar and eggs in a large bowl until well blended. Stir in vanilla, almond and rum extracts along with lemon juice and lemon and orange peels. Stir until smooth and creamy. Pour batter into the prepared pan. Place springform into a large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cheesecake about 40 to 50 minutes until golden brown. Remove cheesecake from the water bath and discard foil. Transfer cheesecake to a rack and cool to room temperature. Cover and refrigerate overnight. Remove pan sides, slice thinly and serve.
Serves 12 to 14.
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