Ricotta Cheesecake

Ricotta Cheesecake



For the Crust:

For the Filling:

*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