2 lb. ricotta cheese
3/4 c. granulated sugar
4 eggs, separated
1 c. heavy cream
1 tsp. vanilla extract
1/4 tsp. salt
1/4 c. anisette liqueur
3 tbsp. all-purpose flour, sifted
Rind of 1 orange, grated
Rind of 1 lemon, grated
1 1/2 tsp. powdered sugar

In a large bowl, beat the ricotta cheese, sugar and egg yolks until smooth. Add the heavy cream, vanilla, salt, flour and anisette and continue to beat until smooth and very creamy. Add the grated orange and lemon rinds and mix gently with a spoon. In a small mixing bowl, beat the egg whites until firm, then fold them into the cheesecake mixture.

Pour into a well buttered 9 inch springform pan and bake in a preheated 350 degree oven for 1 hour. When done, turn off the oven, open the door, and allow the cake to sit in the oven for 30 minutes. Transfer to a wire rack and allow to cool completely. Carefully remove the sides of the springform pan and decorate the top of the cake with the powdered sugar. Either refrigerate or serve immediately.