Shelly's Recipe

ITALIAN RICOTTA CHEESECAKE

Category: Cheesecake

2 pounds ricotta cheese (I used whole-milk Calabro ricotta cheese)
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs, at room temperature
1 tablespoon grated Meyer Lemon zest
2 tablespoons Amaretto
1/8 teaspoon salt

Directions:
Preheat oven to 300 degrees. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

Process the ricotta in a food processor until the mixture is smooth, 15 to 30 seconds, scarping down sides of the bowl (the original recipe does not call for this step, but I think it makes the filling much smoother).

Place the ricotta in a large bowl and with a hand mixer, blend the sugar and flour into the ricotta. Stir in the eggs, one at a time. Blend in the Meyer Lemon zest, Amaretto 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 (mine did not brown at all). 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.

Cut into slices and top with Meyer Lemon Curd or a citrus glaze.