Sicilian Ricotta Cheesecake

Saturday, September 13, 2008

* 2 pounds ricotta cheese
* 2/3 cup white sugar
* 1/3 cup all-purpose flour
* 6 eggs
* 1/4 teaspoon ground cinnamon
* 2 teaspoons orange zest
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt


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.

Posted by aeirin at 1:22 AM
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1 comments
Z'riz said...

oi mami! i love cheesecake! problem is i never did make it right gyud...i dunno what i did wrong... puro palpak yung cheesecake kO!

Deranged Insanity
Traipsey Turvey

June 24, 2008 at 10:54 PM  

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