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
>
Thanks for the advice. It sounds good to me. That's why I asked you mavens.

Preciate it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life