On Feb 13, 11:17*am, "kilikini" > wrote:
> merryb wrote:
> > 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!
>
> I liked her advice, too! *:~)
>
> kili- Hide quoted text -
>
> - Show quoted text -

I worked in a restaurant where we made a ricotta cheesecake on a
pistachio crust, served with a raspberry coulis- ricotta makes a nice
cheesecake.