Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake Recipe

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mike sabella


Nonna would make this cheesecake for dessert. It is lighter than a regular cheesecake.


★★★★★ 1 vote

45 Min
1 Hr 30 Min


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2 lb
ricotta cheese
2/3 c
granulated sugar
1/3 c
all purpose flour
6 large
1/4 tsp
cinnamon, ground
2 tsp
orange zest
2 tsp
vanilla extract
1/8 tsp

How to Make Sicilian Ricotta Cheesecake


  • 1Preheat 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.
  • 2Place 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.
  • 3Stir in the eggs 1 at a time to prevent the batter from getting lumpy. Blend in the vanilla, cinnamon, orange zest and salt.
  • 4Pour 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.
  • 5Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

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About Sicilian Ricotta Cheesecake

Course/Dish: Cakes

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