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Cheesecake, Sicilian Ricotta II (D, TNT)
Serves: 12

2 lb. ricotta cheese
2/3 cup sugar
1/3 cup all purpose flour
6 eggs
1/4 tsp. ground cinnamon
2 tsp. orange zest
2 tsp. vanilla
1/8 tsp. salt

Preheat oven to 300°F. Set rack in the middle of the oven. Butter and flour a 9-1/2" springform pan and tap out the 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 thoroughly into the ricotta. Stir in the eggs one 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 until serving time.

Poster's Notes:
It makes a very nice, Italian-style cheesecake (not cream cheese-creamy). When I make it again I'll add some additional citrus zest and cinnamon to pick up the flavor a bit; it would also be great with a fruit sauce of some sort.

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A