Sicilian Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 lbs ricotta cheese
• 3/4 cup granulated sugar
• 5 eggs, separated
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup anisette or 1 teaspoon anise
• 1/4 teaspoon salt
• 1/4 cup flour
• 1 orange, rind of, grated
• 1 lemon, rind of, grated
• confectioners' sugar (for sprinkling)

Recipe

• 1 generously butter a 9-inch springform pan.
• 2 set the oven at 325 degrees.
• 3 in a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
• 4 beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
• 5 sift the flour into the mixture and stir thoroughly.
• 6 add the orange and lemon rinds.
• 7 in the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
• 8 pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
• 9 bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
• 10 turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes.
• 11 transfer the cheesecake to a wire rack and leave it to cool completely.
• 12 release the spring from the pan and carefully run a knife around the edge of the cake.
• 13 lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
• 14 just before serving, sprinkle the top with confectioners sugar.
• 15 cut the cake into wedges and serve with a bowl of strawberries, if desired.