Sicilian Ricotta Cheesecake
- 2 pounds ricotta cheese (use the Epicurious basic Fresh Homemade Ricotta recipe)
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 5 eggs
- 1/4 teaspoon ground cinnamon
- 2 teaspoons orange zest - lemon works well too
- 2 teaspoons vanilla extract, can use lemon or almond, more is also fine!
- 2 tsp amaretto
- 1/8 teaspoon salt
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.