Easy Ricotta Cheesecake

Easy Ricotta Cheesecake
Recipe type: desserts
  • 2 pounds ricotta (drained of excess water)
  • 1-1/2 cups sugar
  • 1 teaspoon orange zest
  • 1 tablespoon vanilla extract
  • 10 large eggs
  • Confectioners' sugar
  1. Butter and lightly flour a 10-inch springform pan.
  2. Preheat oven to 350 F.
  3. Combine ricotta sugar and orange zest and whip to a smooth consistency.
  4. Add vanilla extract.
  5. Add eggs, one at a time beating each into the batter to blend until the batter is smooth and free of lumps.
  6. Pour the mixture into the springform pan.
  7. Bounce the pan gently on the work surfacteto smooth out the batter.
  8. Place the pan on a sheet pan and put it on the middle rack of the oven.
  9. Bake for about 1 hour and 15 minutes; time will vary relative to type of oven (deck, confection). If the top is browning too fast, cover the pan with aluminum foil.
  10. Test to see if it is done by sticking a piece of spaghetti or a toothpick into the center of the cake. If it comes out clean, the cake is done.
  11. Turn off oven and leave the cheesecake to rest, with the door ajar for another 25 minutes (this step allows it to settle).
  12. Take the cheesecake out of the oven and bring to room temperature.
  13. Sprinkle generously with the confectioners' sugar.
  14. Serve in slices, on a chilled plate dusted with confectioners' sugar.
  15. Serve with a lemon sauce swirl (combine lemon juice with confectioners' sugar and water to a pouring consistency) on the plate (optional).
  16. Variations: Add golden raisins that have been plumped in hot water and drained. Add honey (about 2 tablespoon to the batter) if you want a sweeter cheesecake.