Sicilian Ricotta Cheese Cake
Servings: 8
Equipment
- 9-inch spingform pan
Ingredients
- 32 ounces ricotta cheese drained
- 1 orange for 2 teaspoons orange zest/grated rind
- 1/3 cup flour
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 18 graham crackers 2 packets from a 14 ounce box
- 1 stick or 4 ounces butter
- 2 tablespoons powdered sugar for dusting
Instructions
- Heat oven to 350 degrees F.
- Grease a 9-inch springform pan with butter.
- For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
- Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
- Sift together flour and sugar in small mixing bowl.
- In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
- Add eggs, one at a time, continuing to carefully fold with spatula. Stir in vanilla extract.
- Pour batter into springform pan and gently smooth top with spatula.
- Bake for 55-60 minutes at 350° F until cake is firm all the way to top center. Begin checking at 50 minutes. Cool completely and refrigerate for 2-3 hours to set. Begin checking at 50 minutes.
- Dust top of cake with powdered sugar.