Sicilian Ricotta Cheesecake

    Sicilian Ricotta Cheesecake

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

    Serves: 12 

    • 900g ricotta cheese
    • 2/3 cup (140g) caster sugar
    • 1/3 cup (40g) plain flour
    • 6 eggs
    • 1/4 teaspoon ground cinnamon
    • 2 teaspoons orange zest
    • 2 teaspoons vanilla extract
    • 1/8 teaspoon salt

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 150 degrees C (300 degrees F). Set rack in the middle of the oven. Butter and flour a 24cm (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.

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