Ricotta has always been part of my culinary life. My mother makes ricotta on a weekly basis and I grew up eating it smeared on fresh bread, with pasta, extra virgin olive oil, and grated Parmigiano Reggiano, and, of course, stuffed in fresh pasta such as ravioli and tortellini. Given Ricotta’s versatile nature it’s no surprise many Italian cooks make a version of cheesecake with the creamy substance. Our version of Ricotta Cheesecake is inspired by the beautiful island of Sicilia and utilizes cinnamon and orange zest.
Ricotta Cheesecake
Italian ricotta cheescake
Cook: Vince from Scordo
Recipe type: Dessert
Serves: 8-10
Ingredients
- ⅔ cup sugar
- ¼ teaspoon freshly ground cinnamon
- 2-3 teaspoons of orange zest
- 2 teaspoons vanilla extract
- 2 pounds of fresh ricotta cheese (make it yourself via our easy ricotta recipe or buy it from a reputable Italian market, avoid supermarket ricotta)
- ⅛ teaspoon of salt
- ⅓ cup all-purpose flour
- 6 whole eggs
Process
- In a large bowl add the ricotta and stir well with a spatula (you're looking to smooth out the cheese). Add the sugar and flour and stir thoroughly with the ricotta. Add the eggs one at a time and thereafter blend in the cinnamon, orange zest, vanilla, and salt. Move the bater to a springform pan (9.5 inches is ideal) that has been buttered and floured.
- Preheat oven to 300 degrees Fahrenheit and bake for approximately 1.5 hours or until you observe a light golden color. The center should be firm and a good trick is to stick a knife in the center of the cake (if it comes out clean it's done). Cool before serving and use any fresh fruit or marmalade as a topping (I like blood orange or grapefruit preserves from Sicilia or local blueberries, raspberries, or strawberries).
lucky you to have a mom with ricotta on the weekly schedule – and this pie is a perfect use for it. delicious.
Have you had a version with bits of chocolate resting on the bottom?