Ingredients
Crust
1-1/2 cups graham cracker crumbs
3 ounces butter, melted
1/4 cup sugar
1 tablespoon orange zest
Filling
3-3/4 cups (30 ounces) ricotta cheese
2/3 cup sugar
4 eggs
1/4 cup all-purpose flour
1/4 cup Grand Marnier Cordon Rouge liqueur
3 tablespoons raisins
1 tablespoon finely chopped orange rind
1 tablespoon finely chopped lemon rind
Instructions
Butter the bottom and sides of a 9-inch spring form pan. Mix all the ingredients for the crust together and press the crumb mixture into the bottom and sides of the pan. Chill for 20 minutes.
Drain the ricotta cheese in a sieve and discard the liquid. Force the cheese through a sieve or a food mill into the bowl of an electric mixer. Add the sugar, eggs and flour, and beat until light and fluffy.
Fold in the Grand Marnier Cordon Rouge liqueur, raisins, orange and lemon rind. Pour the batter into the prepared pan and bake in a 325-degree F. oven for 1 hour. Remove from the oven and cool on a wire rack. Refrigerate for 12 hours, or longer. Before serving, remove the rim from the spring form pan.
Yield: 1 9-inch cheesecake
Recipe from: Author unknown
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