Italian Cheesecake I
1-1/2 pounds ricotta cheese
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon rum flavored extract
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon grated orange zest
Preheat oven to 400ºF. Grease and flour one 9-inch round springform or regular pan.
Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan. Bake at 400ºF for 40 minutes, until golden. Place on a rack and cool.