Rather than list the entire recipe (it's on page 96) I'll describe the process. It is a ricotta based cheesecake with 8 oz of cream cheese. The addition of amaretto and candied orange and lemon adds a nice citrusy flavor, but changes the texture. The base of the cheesecake is a yummy crust of crushed sliced almonds with a touch of vanilla. The thin nutty crust is a perfect compliment to the cheesecake.
As I said, I am obsessive about cheesecake. I have posted a couple of recipes Lemoncello Cheesecake , and Orange Cheesecake. This is usually my dessert of choice to take to any event. With a lot of practice, I have learned to make a cheesecake without cracks~ stirring gently, tapping out air bubbles, baking slowly in a water bath, cooling gently in the oven.
Even with all those tricks, this cheesecake wasn't 'perfect'. I was a little disappointed with the texture and the huge crack in the top. It was still good with a cup of coffee.
G-daddy will love it when I take it for our Father's Day lunch.
He spent years making the desserts for the WhistleStop Cafe. Customers agree that the desserts just haven't been the same since he retired. His specialty was the Mississippi Mud and a Banana Split Pie. Now those are some obsessive desserts!
Happy Father's Day y'all!