Sicilian Ricotta Cheesecake recipe

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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

Nutrition Info

198.3 calories
carbohydrate: 18.1 g
cholesterol: 116.5 mg
fat: 8.5 g
fiber: 0.2 g
protein: 12.1 g
saturatedFat: 4.5 g
servingSize: -
sodium: 154 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.

  3. 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.

Recipe Yield

1 - 9 1/2 inch round cheesecake

Recipe Note

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

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