SAL ANTHONYS
55 IRVING PLACE ‑ NEW YORK CITY
212 982-9030

   What most Americans think of as cheesecake is essentially a blend of cream cheese and sour cream. However, Italians base their cheesecake on whole milk ricotta and eggs. Apart from being lower in calories, a properly made Italian cheesecake has a lighter, fresher, more "dairy" flavor. This characteristic taste depends almost entirely on the freshness of the ricotta and the treatment you give it. If s best to go to an Italian cheese store where turnover is high and freshness almost assured. Once you have the ricotta, keep it tightly wrapped in order to prevent other food odors from being absorbed. When incorporating the ricotta with other ingredients, treat it gently in order not to break down the curds. For this reason I recommend using your hands.

Sal Anthony's Cheesecake
3 Pounds whole milk ricotta. cheese
8 Eggs
1 Cup granulated sugar
1 Tablespoon anisette liqueur (optional)

1.  Preheat oven to325º.
2.   Butter well a 9" round cake pan. with high sides about 4" deep.Set aside.
3.   Break eggs into a mixing bowl. Slowly add sugar, mixing until sugar is dissolved in the eggs. 
      Do not whip air into the mixture.
4.   Add anisette and stir.
5.   Add ricotta. to bowl and mix well by hand. Do not use a machine.
6.   Pour mixture into the cake pan
7.   Place pan in oven for about 1 hour or until top of cake turns golden brown Do not
     overcook.
8.   Remove from oven and let stand on a rack for one hour.
9.   Place in refrigerator over night

 TO SERVE

1.   Remove cake from refrigerator. Heat bottom of pan over stove burner, turning pan clockwise and counter‑clockwise vigorously until cake loosens. Remove from burner

2.   Place large plate over cake pan and invert. Remove any excess liquid with paper towels.

 3.   Place serving tray on top of cake and invert again. Refrigerate.

 4.   Cake should be removed from refrigerator 1 hour before serving. Sprinkle with powdered
       sugar.

 

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