Sicilian Cheesecake

Recipe by dojemi
READY IN: 1hr 50mins




  • Generously butter a 9-inch springform pan.
  • Set the oven at 325 degrees.
  • In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
  • Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
  • Sift the flour into the mixture and stir thoroughly.
  • Add the orange and lemon rinds.
  • In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
  • Pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
  • Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
  • Turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes.
  • Transfer the cheesecake to a wire rack and leave it to cool completely.
  • Release the spring from the pan and carefully run a knife around the edge of the cake.
  • Lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
  • Just before serving, sprinkle the top with confectioners sugar.
  • Cut the cake into wedges and serve with a bowl of strawberries, if desired.