When Life Hands You Lemons ... Make Cheesecake

For Easter with the family, it's a Pot Luck.

I LOVE pot lucks.  They're so very pot-lucky.

Since I have had a hankering for cheesecake lately, I cruised the net for one.  Hit the jackpot when I found one that has alcohol as a main ingredient.  Perfect for a family gathering  =)

Blood Orange Italian Cheesecake

CRUST:

1 1/2 c. graham cracker crumbs
3 oz. butter, melted
1/4 c. sugar
1 tbsp. orange zest

FILLING:

3 3/4 c. (30 oz.) Ricotta cheese
2/3 c. sugar
4 eggs
1/4 c. all-purpose flour
1/4 c. blood orange liqueur
3 tbsp. raisins
1 tbsp. finely chopped orange rind
1 tbsp. finely chopped lemon rind

Butter the bottom and sides of a 9 inch spring-form pan. Mix all the ingredients for the crust together and press the crumb mixture into the bottom and sides of the pan. Chill for 20 minutes.

Drain the Ricotta cheese and discard the liquid. In a large mixing bowl, beat together Ricotta, sugar, eggs, and flour until light and fluffy. Fold in the raisins, Grand Marnier, and orange and lemon rinds. Pour the batter into the prepared pan and bake in 325 degree oven for 1 hour. Remove from oven and cool on a wire rack. Refrigerate for 12 hours or longer. Before serving, remove the rim from the spring-form pan.

Decorate with Candied Orange Slices (recipe below)

INGREDIENTS

1. 1 1/2 cups water
2. 1/2 cup granulated sugar
3. 1 navel orange, sliced crosswise 1/4 inch thick

1. In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

MAKE AHEAD: The candied orange slices can be refrigerated for up to 2 weeks.