Mountain Womans Cheesecake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My friend that lives up by my ranch she makes this and OH YEAH BABY...it's very gooooooooood hope you enjoy it Ingredients:
6 large eggs, at room temperature |
3 cups whole milk ricotta cheese, about 1 1/2 pounds |
1 cup sugar |
1 teaspoon orange zest, grated |
1 teaspoon lemon zest, grated |
1 tablespoon orange liqueur |
2 cups milk |
1 cup water |
3/4 cup farina, uncooked |
1 teaspoon salt |
1/4 cup candied citron, finely chopped |
Directions:
1. 1. Preheat the oven to 350 degrees. Butter a 9- by 3-inch springform pan.
2. 2. In a large bowl, beat the eggs until foamy. Beat in the ricotta, sugar, orange and lemon zests, and the liqueur.
3. 3. In a medium saucepan, combine the milk and water, and bring to a simmer over medium heat. Add the farina in a fine stream, stirring constantly. Stir in the salt and cook, stirring, for 3 minutes, or until thick and creamy.
4. 4. Stir the cooked farina into the ricotta mixture, then stir in the citron. Pour into the prepared pan.
5. 5. Bake for 1 hour and 10 minutes, or until the top of the cake is golden and a knife inserted in the center comes out clean. Cool on a wire rack.
6. 6. To serve, run a thin-bladed knife around the outside edge of the cake. Remove the springform sides, and serve the pudding/cake off the base. Serve at room temperature or slightly chilled.
7. Store in the refrigerator.
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