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Italian Cheese Cake

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Servings: 10

1 9 inch springform pan
butter
unseasoned breadcrumbs
3 pounds ricotta cheese, room
temperature
9 large eggs, room temperature
1 pound granulated sugar
1 pound confectionary sugar
2 ounces amaretto
1/2 tablespoon vanilla extract
zest of one lemon, minced
zest of one lime, minced
zest of one orange, minced

Pre-heat the oven to bake at 350 degrees. with Ricotta cheese

Butter the sides and the botom of th springform pam. Coat the butter with the breadcrumbs,
removing any excess.

Place the ricotta and the eggs in a mixing bowl and mix until smooth.

Slowly add the granulated and the confectionary
sugars and blend well. Continue mixing and add the amaretto and all of the zest. Continue mixing for 20 minutes.

Pour the batter into the coated springform pan and place in the pre-heated oven to bake for 45 minutes.

After 45 minutes, turn the cheese cake in the oven 180 degrees. Continue cooking for 45 minutes
more.

After 1 1/2 hours, cheese cake should be golden on top and sticky to the touch, with a firm giggle when shaken. Turn the oven off, keep the oven door ajar, and allow the cheese cake to cool for 2 hours in the oven.

Remove the cheese cake from the oven and refrigerate before serving.
Per Serving: 497 Calories; 22g Fat (40.7% calories from fat); 21g Protein; 52g Carbohydrate; 0g Dietary Fiber; 260mg Cholesterol; 178mg Sodium.

Exchanges: 3 Lean Meat; 2 1/2 Fat; 3 Other Carbohydrates.
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