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.