SICILIAN RICOTTA CHEESECAKE
Nonna would make this cheesecake for dessert. It is lighter than a regular cheesecake.
Provided by mike sabella
Categories Cakes
Time 2h15m
Number Of Ingredients 8
Steps:
- 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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