Cheesecake—Frank’s Special Italian Cheesecake
Crust:
1 stick butter, melted
1 cup graham cracker crumbs
1 cup chopped blanched almonds
¼ cup sugar
Add melted butter to all other ingredients. Press into the bottom of spring form pan.
Filling:
½ teaspoon orange rind
1 tablespoon Gran Marnier
4 egg yolks, lightly beaten
¾ cup sugar
2 tablespoons vanilla
2 lbs. fresh ricotta
8 ounces mascarpone
Instructions:
Origin of recipe: Original recipe of Frank Amoroso—he certainly took after his mom in the kitchen! This is so delicious. Frank served it at a family gathering in October 2005 when Jason, Maura, and Caden flew in from CA and Louis flew in from Duke University. It was a special treat to have everyone home, and the dessert was special too!
1 stick butter, melted
1 cup graham cracker crumbs
1 cup chopped blanched almonds
¼ cup sugar
Add melted butter to all other ingredients. Press into the bottom of spring form pan.
Filling:
½ teaspoon orange rind
1 tablespoon Gran Marnier
4 egg yolks, lightly beaten
¾ cup sugar
2 tablespoons vanilla
2 lbs. fresh ricotta
8 ounces mascarpone
Instructions:
- Combine all ingredients for filling in mixer and beat until creamy
- Pour filling into 10” spring form pan
- Preheat oven to 425 degrees
- Place pan of water under middle rack of oven
- Place spring form pan with cheesecake mixture above the pan
- Bake at 425 degrees for 10 minutes and then reduce heat to 325 degrees until center is set—about 1 hour.
- Turn off oven after the hour but LET THE CHEESECAKE COOL IN THE OVEN FOR ABOUT AN HOUR OR THE TOP WILL CRACK)
Origin of recipe: Original recipe of Frank Amoroso—he certainly took after his mom in the kitchen! This is so delicious. Frank served it at a family gathering in October 2005 when Jason, Maura, and Caden flew in from CA and Louis flew in from Duke University. It was a special treat to have everyone home, and the dessert was special too!