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Ingredients

2 pounds ricotta cheese ⅔ cup white sugar ⅓ cup all-purpose flour 6 eggs ¼ teaspoon ground cinnamon 2 teaspoons orange zest 2 teaspoons vanilla extract ⅛ teaspoon salt

Nutrition Info

198.3 calories carbohydrate: 18.1 g cholesterol: 116.5 mg fat: 8.5 g fiber: 0.2 g protein: 12.1 g saturatedFat: 4.5 g servingSize: - sodium: 154 mg sugar: 11.6 g transFat: : - unsaturatedFat: : -

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.

1 - 9 1/2 inch round cheesecake

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