20 eggs
3/4 pound sugar (scant)
1 cup milk
2 tablespoons flour
2 tablespoons anisette liqueur
3 pounds whole milk ricotta cheese
1/2 teaspoon vanilla
rind of one lemon, finely grated

Note: If ricotta has any liquid, be sure to drain well. Beat all ingredients together in a rotary mixer. Pour into a large buttered pan lined with pastry crust.

Bake about 75 to 90 minutes in a preheated 300°F oven.

This cheesecake can be stored for several days by placing the pan and all, in a plastic bag or pie keeper in refrigerator.