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| Italian Cheesecake |
"A barely lighter version of cheesecake without the crust!"
Ingredients :
- 1 half kilos ricotta cheese
- 2 cups confectioners' sugar
- 3 eggs
- 1 half teaspoons vanilla extract
- half teaspoon almond extract
- half of teaspoon rum flavored extract
- 1 tablespoon grated lemon zest
- 1/4 cup clean lemon juice
- 1 tablespoon grated orange zest
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H30M |
|---|
- Preheat oven to four hundred tiers F (205 tiers C). Grease and flour one 9 inch round springform or normal pan.
- Combine the ricotta, confectioners' sugar and eggs. Blend nicely. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by using hand till easy and creamy. Pour batter into the prepared pan.
- Bake at four hundred tiers F (205 levels C) for 40 minutes, until golden. Place on a rack and funky.
Notes :
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