Sicilian Ricotta Cheesecake

102 Reviews

“This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.” - by Nicole

Ingredients

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

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Metric US

Original recipe yields 1 - 9 1/2 inch round cheesecake

Directions

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.
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.
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

Amount Per Serving (12 total)

Calories
198 cal
10%

Fat
8.5 g
13%

Carbs
18.1 g
6%

Based on a 2,000 calorie diet

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Reviews (102)

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278

frankm7

Oct. 13, 2007

"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..." See more 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! :)"

223

AMC

Jan. 9, 2009

"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 oran..." See morege 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."

188

Jenny

Dec. 10, 2005

"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..." See more 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"

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