-
1
Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
-
2
Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
-
3
Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
-
4
Chill dough in refrigerator at least 20 minutes or up to 1 hour.
-
5
Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
-
6
Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
-
7
Preheat oven to 325 degrees F (165 degrees C).
-
8
Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
-
9
Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
-
10
Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
-
11
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.
