Tuscan Cheesecake

3 lb Ricotta cheese

8 Eggs

2 c Sugar

1 c Milk

2 Oranges, grated zest only

2 Lemons, grated zest only

2 2/3 oz Grand mariner

1 tb Clarified butter

1/4 c Plain bread crumbs

Preheat oven to 350 F.

Beat ricotta cheese with blender until smooth.

Add eggs, sugar, and milk.

Blend until well-mixed and smooth.

Add orange and lemon zest and Grand Mariner.

Mix well.

Grease one cheesecake pan with butter and coat lightly with bread crumbs.

Fill pan 3/4 of the way with cheesecake mixture.

Set pan in a larger pan filled half full with water and bake 1-1/4 hours.

Turn oven off, leaving the cake within.

Let stand for one hour.

Remove, let cool, and refrigerate.