Giusi wrote:
> "merryb" > ha scritto nel messaggio
> ...
> On Feb 12, 6:19 pm, Julia Altshuler > wrote:
>> 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 *
>> 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- Hide quoted text -
>
> Perfect advice!
>
> I predict disappointment because this "cheesecake" is absolutely nothing
> like NY cheesecake and so to fiddle with the recipe without knowing where
> you start from seems headed for disaster.
> I buy this at my deli. It is firm and dry and the one sold here tastes
> lemony, not orangey. I like it, not as much as NY cheesecake, but I do like
> it. But it is more cake than one is used to, stiffer, less creamy, much
> less rich and amaretto would not come to my mind at all because it seems too
> sweet.
>
>
I prefer NY cheesecake, too, but I have 2 pounds of whole milk ricotta
cheese to use up so I thought I'd make it.

When I lived in New Jersey, there was a place in an industrial area that
made great pizza. The owner would occasionally make cheese cake. His
cheese cake was a ricotta cheese cake with bits of candied fruit in it.
It was the most delicious cheese cake I ever had, but I was young
(1965-66) and didn't think about asking for the recipe. I have never
been able to find a recipe for ricotta cheese cake with bits of candied
fruit.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life