Does anyone have a really good cheese cake recipe using ricotta cheese?
Sicilian Ricotta Cheesecake 2 pounds ricotta cheese 1/3 cup white sugar 1/3 cup all-purpose flour 6 eggs 1/4 teaspoon ground cinnamon 2 teaspoons orange zest 2 teaspoons vanilla extract 1/8 teaspoon salt Preheat oven to 300 degrees F (150 degrees C).Set rack in the middle of the oven.Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour.Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta.Stir in the eggs 1 at a time to prevent the batter from getting lumpy.Blend in the vanilla, cinnamon, orange zest and salt. Pour batter into the prepared pan.Bake in the center of the oven for about 1 1/4 to 1 1/2 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. It will sink slightly as it cools.Cover, and chill till serving time. This cake will be big enough to ser
I found this recipe because I do not make the authentic Italian Ricotta cheese pie, I prefer a cheese cake with all cream cheese and no ricotta, it seems to be to watery for me. 3 cups water 1 tsp. salt 1/2 cup yellow cornmeal 1 lb ricotta 3 tablespoon Parmesan cheese 4 eggs 1 250 gram pkg. Philadelphia Cream Cheese 2 deep pie shells dough for topping Bring 3 cups of salted water to a boil, turn down heat and add cornmeal slowly. Keep stiring until it thickens. Let it cool a little then add cream cheese, ricotta, and Parmesan, mixing well. Finally, add beaten eggs. season with salt as needed. If filling is too thick, add milk to desired smoothness. Fill pie shells, apply toppings. Pierce topping five places with a fork. Bake at 350 until golden brown.
