Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake
By: Nicole

2lb (32oz) Ricotta cheese
2/3 cup granulated sugar
1/3 cup flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest (zest of 1 large orange)
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Line bottom of springform pan with parchment paper; cut bottom edges to give a clean smooth unnoticeable appearance. Butter and flour the 9 ½ inch springform pan, and tap out excess flour.

Place the ricotta in a large bowl with an electric mixer. Add the sugar and flour into the bowl mixing thoroughly with the ricotta. Mix in the eggs, 1 at a time. Blend in the vanilla, cinnamon, orange zest and salt. Pour batter into prepared pan.

Bake in the center of the oven for about 1 ½ 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 wire rack for 2 hours. It will sink slightly as it cools. Cover and refrigerate for at least 24 hours.

Serves 12

“This is a wonderful healthier alternative to the classic cheesecake. It isn’t dense; very light and fluffy. The texture in your mouth is similar to pumpkin pie filling or mousse. The flavor is mild and you could consider adding your own crust or topping; you almost desire a thin crust! Great served with a scoop of vanilla bean gelato.”