About this recipe: This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
After some modifications this is a 5-star recipe. (1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of cheesecloth. Place in a colander and weigh down with a few cans. Allow to drain over a bowl in the refrigerator for 1 hour.); (2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 1/3 cup of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!) Enjoy! - 13 Oct 2007 (Review from Allrecipes US | Canada)
PLEASE DON'T TAKE OUT THE ORANGE ZEST IN THIS RECIPE. I am first generation Bronx Italian and when I made this it tasted just like an authentic Italian cheesecake. True Italian cheesecakes have orange and lemon flavor to them. The only changes I made were as follows: I use 1 1/2 teaspoons orange zest, 1 teaspoon vanilla, and added 1 teaspoon lemon zest and 3 teaspoons of amaretto. I had to cook mine 1 and 3/4 hours. It came out perfect. - 09 Jan 2009 (Review from Allrecipes US | Canada)
This is a great recipe. As mentionned by others, lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy (I use Stelle brand). I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strands of orange or lemon peel. (The cake is already nice and golden...) Enjoy - 10 Dec 2005 (Review from Allrecipes US | Canada)