Sicilian Ricotta Cheesecake recipe

1 servings

2 pounds ricotta cheese

2/3 cup white sugar

1/3 cup all-purpose flour

6 eggs

1/4 teaspoon ground cinnamon

2 teaspoons orange zest

2 teaspoons vanilla extract

1/8 teaspoon salt

Preheat oven to 300 degrees F (150 degrees C).

Set rack in the middle of the oven.

Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula.

Stir the sugar and flour together thoroughly into the ricotta.

Stir in the eggs 1 at a time.

Blend in the vanilla, cinnamon, orange zest, and salt.

Pour batter into the prepared pan.

Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color.

Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean.

Cool on a wire rack.

It will sink slightly as it cools.

Cover, and chill till serving time.