Ricotta Cheesecake
Italian ricotta cheescake
Recipe type: Dessert
Serves: 8-10
  • ⅔ cup sugar
  • ¼ teaspoon freshly ground cinnamon
  • 2-3 teaspoons of orange zest
  • 2 teaspoons vanilla extract
  • 2 pounds of fresh ricotta cheese (make it yourself via our easy ricotta recipe or buy it from a reputable Italian market, avoid supermarket ricotta)
  • ⅛ teaspoon of salt
  • ⅓ cup all-purpose flour
  • 6 whole eggs
  1. In a large bowl add the ricotta and stir well with a spatula (you're looking to smooth out the cheese). Add the sugar and flour and stir thoroughly with the ricotta. Add the eggs one at a time and thereafter blend in the cinnamon, orange zest, vanilla, and salt. Move the bater to a springform pan (9.5 inches is ideal) that has been buttered and floured.
  2. Preheat oven to 300 degrees Fahrenheit and bake for approximately 1.5 hours or until you observe a light golden color. The center should be firm and a good trick is to stick a knife in the center of the cake (if it comes out clean it's done). Cool before serving and use any fresh fruit or marmalade as a topping (I like blood orange or grapefruit preserves from Sicilia or local blueberries, raspberries, or strawberries).
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/ricotta-cheesecake.html