Italian Ricotta Cheesecake Recipe
No matter how you begin planning your holiday dinner menu, be sure you have a grand finale. This is the time to pull out the family classics, those recipes for cakes and pies that your family waits all year to enjoy. But it is also a great time to try a brand new recipe, one you are sure will be added to the list of favorites. And for the sweet certainty of scrumptious, lasting impressions, serve this citrus-flavored ricotta cheesecake. This recipe, submitted by Michelle King of Duluth, Georgia, was published in the November, 1995, issue of Southern Living, and quickly became a reader favorite. Unlike most cheesecake recipes, this one does not use any cream cheese, instead calling for ricotta cheese, which is slightly grainy but smoother than cottage cheese. If possible, use whole milk ricotta cheese. The grated orange rind, or zest, golden raisins, and candied citron add a beautiful, golden touch to the cheesecake. It is important to let this cheesecake cool at least 8 hours so it will be firm and set before serving.