Nicole Recipe ❘ Sicilian Ricotta Cheesecake

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

Ingredients

• 2 pounds ricotta cheese
• ⅓ cup white sugar
• ⅓ cup all-purpose flour
• 6 eggs
• ¼ teaspoon ground cinnamon
• 2 teaspoons orange zest
• 2 teaspoons vanilla extract
• ⅓ teaspoon salt

Cooking 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.

Nutrition Facts

• calories198.3
• carbohydrateContent18.1 g
• cholesterolContent116.5 mg
• fatContent8.5 g
• fiberContent0.2 g
• proteinContent12.1 g
• saturatedFatContent4.5 g
• sodiumContent154 mg
• sugarContent11.6 g