Ricotta Cheesecake
Prep time: 
Cook time: 
Total time: 
Yields: 8-10
Adapted from Rachael Ray's Italian Cheesecake.
  • 3 pounds whole fat ricotta cheese
  • 9 large eggs
  • 1 large orange, zested
  • 1 large orange, juiced
  • ¼ cup heavy cream
  • 2 tablespoons vanilla extract
  • 1½ cups granulated sugar
  1. Preheat oven to 350°F. Butter a 9" springform pan and coat with corn starch (for gluten free) or flour and place it on a baking sheet.
  2. Using an electric mixer combine the ricotta, eggs and granulated sugar.
  3. Add orange zest and juice, heavy cream and vanilla extract, mixing until fully combined.
  4. Pour mixture into prepared pan and bake for 1½ hours.
  5. Turn off oven and let the cake rest inside the oven for at least 30 minutes.
  6. Let cool, then sprinkle with confectioners sugar before serving.
Recipe by Bake 2 The Future at https://bake2thefuture.com/2012/04/17/ricotta-cheesecake/