On Feb 12, 6:19*pm, Julia Altshuler > wrote:
> Janet Wilder wrote:
>
> > What do you think of taking out the orange zest,cinnamon and one egg and
> > adding 1/3 cup of Amoretto instead? Should the proportion be different -
> > like 1/4 cup of amaretto and one less egg?
> > * Exported from MasterCook *
>
> > * * * * * * * * * * * *Sicilian Ricotta Cheesecake
>
> > Recipe By * * :Nicole
> > Serving Size *: 12 * *Preparation Time :0:00
> > Categories * *: cakes * * * * * * * * * * * * * desserts
>
> > * Amount *Measure * * * Ingredient -- Preparation Method
> > -------- *------------ *--------------------------------
> > * 2 * * * * * * *pound *ricotta cheese
> > * * *2/3 * * * * * cup *white sugar
> > * * *1/3 * * * * * cup *all-purpose flour
> > * 6 * * * * * * * * * * eggs
> > * * *1/4 * * *teaspoon *cinnamon -- ground
> > * 2 * * * * * teaspoon *orange zest
> > * 2 * * * * * teaspoon *vanilla extract
> > * * *1/8 * * *teaspoon *salt
>
> You can take the zest and cinnamon out with no problem. *They don't need
> substitution. *The eggs are there to help the batter firm up. *If you
> take one out, you run the risk of the cheesecake being watery. *Think of
> the way eggs get firm when they're heated. *They're there to thicken.
> Then, when you add the amaretto, you're adding something else that's
> watery. *Bad combination. *The pie might never set.
>
> But you want a nice amaretto-almondy flavor.
>
> Keep the same number of eggs. *Skip the zest and cinnamon. *Use only one
> teaspoon of vanilla extract, and use a teaspoon of almond extract in its
> place. *When the pie is done and out of the oven and set, sprinkle on
> the smallest amount of amaretto, just enough to give it a little flavor
> and aroma of the real thing.
>
> --Lia- Hide quoted text -
>
> - Show quoted text -

Perfect advice!