Oh my word, this cheesecake is SO good!
Cheesecake is amazing for so many reasons. It’s decadent, smooth, creamy and you can make so many variations of it. Classic cheesecake – tried and true, S’mores cheesecake – one of my favorite versions, Snickers cheesecake, Key Lime Pie Cheesecake, Bailey’s Cheesecake, Strawberry Cheesecake… I think you get where I’m going with this. Today cheesecake, we celebrate you!
Typically we see cheesecake recipes that call for standard cream cheese. Awesome. But there’s also an amazing traditional Italian cheesecake that calls for ricotta cheese and I was totally intrigued. So naturally, I gave it a shot. And let me tell you…not only is this an easy recipe to follow but this dessert is unbelievably creamy and flavorful. The orange zest gives it a sweet but subtle citrus-y flavor that will completely win you over.
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1 stick unsalted butter (melted)
- 1 teaspoon ground cinnamon
For the Filling:
- 32 ounces ricotta cheese
- zest of 1 orange
- 1/3 cup all purpose flour
- 1 cup sugar
- 6 large eggs
- 2 teaspoons vanilla extract
*powdered sugar for dusting
Preheat oven to 350 degrees. Generously spray a 9 inch spring form pan with nonstick cooking spray and set aside.
Make the crust: In a small mixing bowl combine graham cracker crumbs, melted butter and ground cinnamon. Mix the ingredients together until the crumbs are thoroughly covered with butter and moist. Pour the graham crack crumbs into the spring form pan and firmly pat the crumbs to make an even layer, forming a crust. Set aside.
In a small, separate bowl combine flour and sugar. Set aside.
In a large mixing bowl, combine the ricotta cheese and orange zest. Use a handheld mixer on medium speed to beat the ricotta cheese and orange zest for 1 to 2 minutes. Use a spatula to slowly fold in the flour and sugar, do not beat or over mix. Add in the eggs, one at a time, continue to fold with the spatula. Add in the vanilla extract and fold until combined.
Pour the batter into the spring form pan and smooth it out with a spatula. Bake in the oven for 55-60 minutes, or until the cheesecake has a firm top and the center does not jiggle. Allow the cheesecake to cool at room temperature for about an hour and then put it in the refrigerator to cool for at least 4 to 6 hours or up to overnight.
When ready to serve, release the latch of the spring form pan, lifting up the side ring. Lightly dust the top of the cheesecake with powered sugar (if desired), cut into slice and serve.
recipe slightly adapted from Garlic Girl