Ricotta Mascarpone Cheesecake

Serves 8-10

2 pounds ricotta cheese

1 pound mascarpone cheese

1 1/2 cups sugar

6 large eggs

2 large egg yolks

zest from 1 large lemon

1 tsp fiore di sicilia or 1/2 tsp vanilla and 1/2 tsp lemon extract

powdered sugar

preheat oven to 325 degrees

generoulsy butter a 9 inch springform pan, the cover bottom and sides with foil.

place pan into a larger casserole dish and pour enough water to come up to the sides of the springform pan by 1 inch.

USING A MIXER BEAT TOGETHER RICOTTA, MASCARPONE, SUGAR until light and fluffy, then add the eggs and yolks one at a time beating between each addition.

Add lemon zest and extracts and mix until well blended. Pour the batter into your prepared pan and bake 1 1/2 hours.

Turn over off and let sit another 30 minutes. Remove from ob=ven and let cool at room temperature.

Using a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.

Refrigerate several hours- sprinkle with powdered sugar and trim with berries.