32 oz. cream cheese
6 eggs
1 1/2 c. sugar
2 tbsp. cornstarch
4 oz. butter, melted
1 tsp. vanilla
1 tsp. coconut extract
1 tsp. brandy extract
1 tsp. orange extract
1 tsp. rum extract
1 tsp. lemon juice
1 tbsp. anise extract
16 oz. Ricotta cheese
2-3 oz. citron dried fruit

Mix all ingredients except citron. When batter is well mixed, pour into a blender; add citron and blend thoroughly. Pour into a 10 or 11 inch springform pan. Place in a roasting pan half full of water. Bake in a 450 degree F. oven for 1 hour. Let stand for 2 hours, then refrigerate for 3-6 hours before serving. Servings: 12-16.