Italian Cheesecake

1. 1

   Preheat oven to 550F.

2. 2

   1. Beat eggs until foamy and set aside.

3. 3

   2. Beat ricotta with sugar until blended and add the extracts and anisette, beating until thoroughly mixed.

4. 4

   3. Pour eggs into ricotta mixture and beat just until blended.

5. 5

   4. Put mixture into a 2 1/2-quart Pyrex dish or springform pan. (We prefer Pyrex.)

6. 6

   5. Place in the oven and lower temperature to 325F.

7. 7

   6. Bake about 1 1/2 hours or until top seems firm except for the center, which should be slightly soft.

8. 8

   7. Leave cake in the oven with the door slightly ajar for about 1/2 hour after turning the oven off. This prevents the cheesecake from sinking.

* Per serving · 4 servings · Values may vary.

No additional tips available.