This simple ricotta cheesecake recipe will surely delight the entire family.
You can top it with any fresh fruit that you like or eat it plain.
You don’t even have to tell the family you made it.
Just sit in a corner when no one is home and eat it all by yourself. I won’t tell.
It’s amazing how good ricotta cheese tastes just by itself or with pasta.
The fact that it’s used in so many Italian dessert makes this cheese more desirable.
The main trick to making this ricotta cheesecake is to use the best quality ricotta you can find on the market.
When you top it with fruit, whipped cream or chocolate or add chocolate chips or raisins, you will be creating one of the most delicious desserts you could imagine.
Don’t stop there. Add a little Amaretto liquor or strawberry puree to make this dessert even better.
2 pounds of ricotta
5 eggs room temperature
1/3 cup of all purpose flour
1 cup of sugar
2 tsps of vanilla extract
1 tsp of lemon zest
1/4 tsp of ground cinnamon
1/8 tsp of salt
Put the ricotta in a large mixing bowl and blend with a spatula or egg beater until smooth.
Gradually blend in the sugar and flour.
Blend in the eggs one at a time.
Blend in vanilla, lemon zest, cinnamon and salt.
Pre-heat oven to 300 degrees.
Butter and flour a 9 inch spring foam pan.
Pour the ricotta mixture into the pan.
Place the pan in the middle of the oven and bake for 1 hour and 15 minutes.
Cool on a wire rack.
Place in the refrigerator to chill before serving.
Top with your favorite toppings and your ready to serve.