Italian Cheesecake
photo by Sweetiebarbara
- Ready In:
- 5hrs
- Ingredients:
- 9
- Yields:
-
1 cheesecake
- Serves:
- 12
ingredients
- 1 lemon (plus zest)
- 1 small orange (plus zest)
- 3 lbs ricotta cheese
- 1 tablespoon flour
- 1 1⁄2 cups sugar
- 1⁄4 cup heavy cream
- 2 tablespoons vanilla
- 9 large eggs
- 1⁄4 cup confectioners' sugar
directions
- Butter and flour a 9" spring form pan.
- Finely zest lemon and orange (I use a micro planer) and set aside.
- Juice lemon and orange and set aside. (I used a lemon/orange a friend brought back from Florida -- if you have one, use it!).
- In a large bowl, combine ricotta and zest and whisk until smooth.
- Sift in sugar and flour and mix.
- Add cream and vanilla and mix.
- Whisk in eggs one at a time.
- Pour into prepared pan.
- Bake at 325°F for 1 1/2 - 2 hours, or until knife comes out clean.
- Turn off oven, open door and let rest in oven for 30 minutes.
- Remove spring form and refrigerate for at least 2 hours.
- I brought mine up to room temperature before serving.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.