Advertising Console

    Italian Ricotta Cheesecake Recipe

    Le Gourmet TV

    by Le Gourmet TV

    Here is a less dense cheesecake recipe, that has just a hint of orange flavour - though you could sub in lemon.
    Italian Ricotta Cheesecake

    1 cup sugar
    1/3 cup all-purpose flour
    2 pounds ricotta cheese, drained
    1 teaspoon orange zest
    6 eggs
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    Preheat oven to 325 degrees. Set rack in the middle of the oven.
    Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
    In a medium bowl, sift sugar and flour.
    In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
    Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
    Pour batter into the prepared pan. Bake in the centre of the oven for about 55 to 60 minutes, until a light golden colour. Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean.
    Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 3 hours.