Italian Ricotta Cheesecake
plate cup


2 lbs. ricotta cheese
3/4 cup sugar
1/3 cup all-purpose flour
5 extra large eggs
1/2 tsp. cinnamon
1 & 1/2 tsp. orange zest
2 tsp. vanilla extract
1/2 tsp. salt

Allow ricotta to warm to room temperature. Preheat oven to 300 degrees. Butter & flour a 9” spring-form pan.

In a large mixing bowl, stir ricotta until smooth. Add sugar & flour and blend. Stir in the eggs one at a time. Stir in the cinnamon, orange zest, vanilla and salt. Pour the batter into the prepared pan, gently spreading.

Bake 1 hour and 20 minutes or until center of cake is firm to the touch (or when a knife inserted into the center of the cake comes out clean). Cool, refrigerate and serve.

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