Italian Ricotta Cheesecake
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese. Yield Serves 8-10 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 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. Note: You can add more of the orange zest, or switch to lemon zest and decorate the cake with slices of the fruit and whipped cream. Back to Italian Foods or Holiday Foods |