Extremely Delicious...give it a shot. Make it let it set over night have a piece for breakfast the next morning with a deep dark cup of strong coffee. MMMMM...Que Magnific!
Sicilian Ricotta Cheesecake
INGREDIENTS
2 pounds whole milk ricotta cheese , drain in cheesecake
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons orange zest or lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt or instead of cinnamon, orange zest and vanilla use 1/3 cup amaretto
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.
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