New This Month

Italian Ricotta Cheesecake

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

  • Servings: 10

Source: Martha Bakes, February 2011

Ingredients

  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 325 degrees. Set rack in the middle of the oven.

  2. Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.

  3. In a medium bowl, sift sugar and flour.

  4. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.

  5. Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.

  6. Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 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.

  7. Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

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