Italian Ricotta Cheesecake

By pattie_d

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

Ingredients

• 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

Details

Servings 8
Cooking time 55mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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 center of the oven for about 55 to 60 minutes, 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 completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

From Martha Bakes,

February 2011