sicilian ricotta cheesecake

★★★★★ 1 Review
msabella avatar
By mike sabella
from san francisco, CA

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

★★★★★ 1 Review
serves 12
prep time 45 Min
cook time 1 Hr 30 Min

Ingredients For sicilian ricotta cheesecake

  • 2 lb
    ricotta cheese
  • 2/3 c
    granulated sugar
  • 1/3 c
    all purpose flour
  • 6 lg
    eggs
  • 1/4 tsp
    cinnamon, ground
  • 2 tsp
    orange zest
  • 2 tsp
    vanilla extract
  • 1/8 tsp
    salt
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How To Make sicilian ricotta cheesecake

  • 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.

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