Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake

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mike sabella

By
@msabella

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
45 Min
Cook:
1 Hr 30 Min

Ingredients

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

How to Make Sicilian Ricotta Cheesecake

Step-by-Step

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

Printable Recipe Card

About Sicilian Ricotta Cheesecake

Course/Dish: Cakes



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