Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake
Special Recipe : Sicilian Ricotta Cheesecake

Summary

Sicilian Ricotta Cheesecake

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

Servings 0}

Integrated

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

Directions

  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.

Per Serving:

  • 198.3 calories
  • protein 12.1g 24% DV
  • carbohydrates 18.1g 6% DV
  • fat 8.5g 13% DV
  • cholesterol 116.5mg 39% DV
  • sodium 154mg 6% DV.

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