Janet Wilder wrote:
>
> What do you think of taking out the orange zest,cinnamon and one egg and
> adding 1/3 cup of Amoretto instead? Should the proportion be different -
> like 1/4 cup of amaretto and one less egg?

> * Exported from MasterCook *
>
> Sicilian Ricotta Cheesecake
>
> Recipe By :Nicole
> Serving Size : 12 Preparation Time :0:00
> Categories : cakes desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 pound ricotta cheese
> 2/3 cup white sugar
> 1/3 cup all-purpose flour
> 6 eggs
> 1/4 teaspoon cinnamon -- ground
> 2 teaspoon orange zest
> 2 teaspoon vanilla extract
> 1/8 teaspoon salt


You can take the zest and cinnamon out with no problem. They don't need
substitution. The eggs are there to help the batter firm up. If you
take one out, you run the risk of the cheesecake being watery. Think of
the way eggs get firm when they're heated. They're there to thicken.
Then, when you add the amaretto, you're adding something else that's
watery. Bad combination. The pie might never set.


But you want a nice amaretto-almondy flavor.


Keep the same number of eggs. Skip the zest and cinnamon. Use only one
teaspoon of vanilla extract, and use a teaspoon of almond extract in its
place. When the pie is done and out of the oven and set, sprinkle on
the smallest amount of amaretto, just enough to give it a little flavor
and aroma of the real thing.


--Lia