Sicilian Ricotta Cheesecake

4.3
(185)

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

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Servings:
12
Yield:
1 - 9 1/2 inch round cheesecake

Ingredients

  • 2 pounds ricotta cheese

  • cup white sugar

  • cup all-purpose flour

  • 6 eggs

  • ¼ teaspoon ground cinnamon

  • 2 teaspoons orange zest

  • 2 teaspoons vanilla extract

  • teaspoon salt

Directions

  1. 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.

  2. 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.

  3. 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 Facts (per serving)

198 Calories
9g Fat
18g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 198
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 117mg 39%
Sodium 154mg 7%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 12g
Vitamin C 1mg 3%
Calcium 221mg 17%
Iron 1mg 6%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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