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Rum Ricotta Cheesecake




Source of Recipe


Internet


List of Ingredients




3 pounds ricotta cheese (not skim milk, but whole)
1-1/2 cups sugar
8 eggs
1 tsp. pure vanilla extract
4 Tbsp. dark Rum
ground cinnamon
freshly grated nutmeg
1 pkg. (10-oz) frozen raspberries, thawed and drained


Recipe



Preheat oven to 300º. Butter 9X13 by 2 inch baking pan.

In large bowl, combine ricotta cheese, sugar, eggs, vanilla extract and rum and beat until smooth.

Pour into pan. Sprinkle with cinnamon and nutmeg.

Bake one hour until top cracks slightly and cake is firm. Let cool in pan

To serve, spoon raspberries onto slices.