Sicilian Ricotta Cheesecake

For this recipe you will need a ricotta cheese that is specifically for pastries, so it is not as grainy—you can use regular ricotta, but the texture will be different. It is also best to use a springform pan (used for cheesecakes) because once the ingredients puff up it allows you to remove the sides without damaging the cake.

Servings: 8

Ingredients

4 ½ lbs. Ricotta Sopraffina

9 eggs

3 tbsp. cinnamon

3 tbsp. orange extract

2 tbsp. vanilla extract

1½ cups granulated sugar

1. Preheat oven to 325 degrees.
2. Spray a 10-inch springform pan with nonstick spray and sprinkle sugar inside to coat the pan thoroughly, tapping out excess.
3. In a mixing bowl combine all ingredients thoroughly and pour into the springform pan. Take a larger pan and place the springform pan inside of it, filling the outer pan with water until it reaches the top. (This creates a water-bath, and allows the cheesecake to cook evenly and makes it more custard-like.)
4. Bake for 35 to 45 min or until golden brown and slightly jiggly. (Use caution when removing the cheesecake from the water bath as the water will be extremely hot and can burn you very easily.)
5. Chill and serve.