Ingredients
- 8 eggs
- 2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon large container (3 pounds) ricotta
- 1/2 cup sweet liquor, such as limoncello
Preparation
Baking Directions:
Preheat oven to 350°F.
Beat eggs until foamy.
add the sugar while beating continuously with a mixer.
Once sugar is melted, beat in flour, followed by the heavy cream, and then add the vanilla extract, lemon juice, ricotta, and finally the sweet liquor.
Butter and flour a 9-inch springform pan.
Pour in the mixture and sprinkle entirely with cinnamon on top.
Bake in oven for 1 hour and 15 minutes, then check for doneness with a toothpick.
Shut off the oven and leave cheesecake in there to settle for 10 to 15 more minutes.
Once cool, about a few hours, sprinkle with powdered sugar.
(If you want to make the cheesecake the day before, let it cool for a minimum of an hour, then cover with a dishcloth and place in the refrigerator.
Avoid tinfoil, as it creates too much moisture).
