Shelly's Recipe

SICILIAN RICOTTA CHEESECAKE

Category: Cheesecake

2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
3 teaspoons of Amaretto
1 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 teaspoons orange zest
1 teaspoon lemon zest

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.

Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a mixer. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, Amaretto, the zests, and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 75 minutes, until a light golden color. 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.

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.

Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a mixer. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, Amaretto, the zests, and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 75 minutes, until a light golden color. 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. The the real secret to this cake is the ricotta. Do not buy the cheap stuff, use a good quality one, trust me the extra expense is well worth it. Also, use whole milk ricotta cheese, drained. The best way to drain ricotta cheese is to wrap in a double layer of cheesecloth. Place in a colander and weigh down with a few cans. Allow to drain over a bowl in the refrigerator for 1 hour.