I was just in a community theater play that was about an
Italian-American family. I made home-made cannoli for the cast and now I
have about 2 pounds of full-fat ricotta. (The cannoli were awesome but
hugely labor intensive)

I found this recipe on the Internet with some additional notes. I'd like
to hear any suggestions that y'all might have. I want to make it
tomorrow night so I can take it to a Valentine party on Thursday.

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?

I need some expert advice.

TIA


* 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

Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle
of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out
excess flour.

Place the ricotta in a large mixing bowl, and stir it as smooth as
possible with a rubber spatula. Stir the sugar and flour together
thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in
the vanilla, cinnamon, orange zest, and salt. Pour batter into the
prepared pan.

Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a
light golden color. Make sure the center is fairly firm, and the point
of a sharp knife inserted in the center comes out clean. Cool on a wire
rack. It will sink slightly as it cools. Cover, and chill till serving
time.

Cuisine:
"Italian"
Source:
"allRecipes.com"
S(URL):
"http://allrecipes.com/Recipe/Sicilian-Ricotta-Cheesecake/Detail.aspx"
Yield:
"1 9 1/2 inch round cheeseca"
- - - - - - - - - - - - - - - - - - -



NOTES : Leave out orange zest and cinnamon and add 1/3 cup of Amaretto.
One reviewer uses 5 eggs. Cake takes longer than recipe.




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

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

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!

"merryb" > ha scritto nel messaggio
...
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 *
> 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 -

Perfect advice!

I predict disappointment because this "cheesecake" is absolutely nothing
like NY cheesecake and so to fiddle with the recipe without knowing where
you start from seems headed for disaster.
I buy this at my deli. It is firm and dry and the one sold here tastes
lemony, not orangey. I like it, not as much as NY cheesecake, but I do like
it. But it is more cake than one is used to, stiffer, less creamy, much
less rich and amaretto would not come to my mind at all because it seems too
sweet.

Giusi wrote:
> "merryb" > ha scritto nel messaggio
> ...
> 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 *
>> 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 -
>
> Perfect advice!
>
> I predict disappointment because this "cheesecake" is absolutely nothing
> like NY cheesecake and so to fiddle with the recipe without knowing where
> you start from seems headed for disaster.
> I buy this at my deli. It is firm and dry and the one sold here tastes
> lemony, not orangey. I like it, not as much as NY cheesecake, but I do like
> it. But it is more cake than one is used to, stiffer, less creamy, much
> less rich and amaretto would not come to my mind at all because it seems too
> sweet.
>
>
I prefer NY cheesecake, too, but I have 2 pounds of whole milk ricotta
cheese to use up so I thought I'd make it.

When I lived in New Jersey, there was a place in an industrial area that
made great pizza. The owner would occasionally make cheese cake. His
cheese cake was a ricotta cheese cake with bits of candied fruit in it.
It was the most delicious cheese cake I ever had, but I was young
(1965-66) and didn't think about asking for the recipe. I have never
been able to find a recipe for ricotta cheese cake with bits of candied
fruit.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > ha scritto nel messaggio
...
>>
> I prefer NY cheesecake, too, but I have 2 pounds of whole milk ricotta
> cheese to use up so I thought I'd make it.
>
> When I lived in New Jersey, there was a place in an industrial area that
> made great pizza. The owner would occasionally make cheese cake. His
> cheese cake was a ricotta cheese cake with bits of candied fruit in it. It
> was the most delicious cheese cake I ever had, but I was young (1965-66)
> and didn't think about asking for the recipe. I have never been able to
> find a recipe for ricotta cheese cake with bits of candied fruit.
> --
> Janet Wilder

It's a Sicilian thing, and not sold here. If you search using terms
"ricotta al forno ricetta Siciliana" you may find a recipe. If there are
words you can't translate, ask me or Vilco.

--
http://www.judithgreenwood.com

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