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Martin Scorcese Ricotta Cheesecake




Source of Recipe


Internet


List of Ingredients




Ricotta Cheese-2 pounds.
Large Eggs-8.
Granulated Sugar-1 cup.
Whole Milk-1 1/2 cups.
Lemon Rind-rind of 1 fresh lemon.
Store bought Pound Cake-3/4 loaf.
Sweet Butter-6 tablespoons, room temperature.


Recipe



In a large bowl crumble up the pound cake into small pieces. Mix the butter in to the crumbled pound cake. Line the bottom and the edges of a 9" spring form pan all the way up to the top. Set aside. In a large bowl mix the ricotta cheese, eggs, sugar milk and lemon rind until smooth. Pour the mixture into the pound cake crust spring form pan. Set the pan in a cookie sheet filled with 1/2" of water. Bake in a preheated oven for about 1 1/2 hours. Remove and allow to cool completely. Refrigerate the cheesecake in the spring form pan over night. Do Not remove the spring form pan or the cheesecake will rip. The next day using a sharp knife go carefully along the edges of the spring form pan around the entire cake to release any cheesecake that may have stuck to the sides of the pan. Remove the spring form pan. Serve with a hot piping cup of Italian Coffee.