Description
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Ingredients
- 2 pounds ricotta cheese
- ⅔ cup white sugar
- ⅓ cup all-purpose flour
- 6 eggs
- ¼ teaspoon ground cinnamon
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- 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.
Servings: 12