sicilian ricotta cheesecake
(1 rating)
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Nonna would make this cheesecake for dessert. It is lighter than a regular cheesecake.
(1 rating)
yield
12 serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
Ingredients For sicilian ricotta cheesecake
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2 lbricotta cheese
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2/3 cgranulated sugar
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1/3 call purpose flour
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6 lgeggs
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1/4 tspcinnamon, ground
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2 tsporange zest
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2 tspvanilla extract
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1/8 tspsalt
How To Make sicilian ricotta cheesecake
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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.
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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.
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3Stir in the eggs 1 at a time to prevent the batter from getting lumpy. Blend in the vanilla, cinnamon, orange zest and salt.
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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.
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5Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
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