• 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.