Tuscan Ricotta Cheesecake
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32 oz. Galbani® Ricotta Cheese
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3/4 cup sugar
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1/3 cup all-purpose flour
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6 eggs
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1/2 tsp. ground cinnamon
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1 3/4 tsp. orange zest
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2 1/2 tsp. vanilla extract
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1/8 tsp. salt
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Tuscan Ricotta Cheesecake
This is not your typical dense, heavy cheesecake that is made with cream cheese. Using ricotta cheese gives the cake a fluffier and lighter texture!
Preheat oven to 350 degrees F. Set rack in the middle of the oven.
Grease a 9″ spring-form pan.
Blend all ingredients together until mixture is smooth.
Pour mixture into baking dish. Bake in the center of the oven for about 1 to 1-1/4 hours, until a light golden 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. Cover, and chill until served
-
32 oz. Galbani® Ricotta Cheese
-
3/4 cup sugar
-
1/3 cup all-purpose flour
-
6 eggs
-
1/2 tsp. ground cinnamon
-
1 3/4 tsp. orange zest
-
2 1/2 tsp. vanilla extract
-
1/8 tsp. salt
Tuscan Ricotta Cheesecake
This is not your typical dense, heavy cheesecake that is made with cream cheese. Using ricotta cheese gives the cake a fluffier and lighter texture!
Preheat oven to 350 degrees F. Set rack in the middle of the oven.
Grease a 9″ spring-form pan.
Blend all ingredients together until mixture is smooth.
Pour mixture into baking dish. Bake in the center of the oven for about 1 to 1-1/4 hours, until a light golden 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. Cover, and chill until served