Ricotta Cheesecake recipe

Are you as crazy for cheesecakes as we are? Thank you have to try our delicious ricotta cheesecake recipe! Have fun and don't forget to share the pictures with us! If you have time to take some pictures :).

Ricotta Cheesecake recipe

Crust:

142 grams flour
50 g sugar
1 teaspoon lemon or lime zest
125 grams butter
1 slightly beaten egg yolks (equal to approximately 20 grams)
1 gram vanilla

Filling:

910 grams ricotta cheese (drained)
135 grams sugar
48 grams flour
6 eggs or 360 grams eggs
¼ teaspoon cinnamon
2 teaspoons orange zest
8 grams vanilla extract
1/8 teaspoon salt


Directions for ricotta cheesecake recipe:

Combine flour, sugar, and zest for the crust.
Cut in butter until crumbly.
Add egg yolk and vanilla and blend well.

Pat 1/3 of the dough around the bottom of a 9” spring form pan.

Bake at 450° F /232° C for 8 minutes or until browned.

Carefully smooth the other 2/3 of the dough around the sides of the pan.

Put ricotta in mixing bowl and mix until smooth.
Stir in sugar and flour, mixing thoroughly.
Mix in the eggs one at a time.
Blend in the vanilla, cinnamon, orange zest and salt.
Pour batter into crust.

Bake in the center of the oven at 300° F / 150° C for about 1 hour to 1 ½ hours, until light golden in 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 until serving time.