Italian Cheesecake

READY IN: 5hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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