Italian Ricotta Cheesecake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins Generously coat two 9-inch pie pans (or a springform pan) with vegetable oil cooking spray to prevent sticking. (2 minutes)

Recipe View 3 mins In a large bowl, beat the eggs until light and frothy. (3 minutes)

Recipe View 5 mins Gently mix in the drained ricotta cheese, vanilla extract, cinnamon, sugar, orange zest, and whiskey (if using). Ensure all ingredients are well combined, but avoid overmixing to maintain a smooth texture. (5 minutes)

Recipe View 2 mins Pour the mixture evenly into the prepared pie pans. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the cheesecake is firm to the touch and lightly golden on top. A slight wobble in the center is acceptable, as it will continue to set as it cools. (60-75 minutes)

Recipe View 1 hrs Once baked, turn off the oven and allow the cheesecakes to cool inside with the door ajar for an hour. This gradual cooling process helps prevent cracking. (60 minutes)

Recipe View 4 hrs After the initial cooling period, remove the cheesecakes from the oven and refrigerate them for at least 4 hours, or preferably overnight, to allow them to fully chill and develop their flavor. (240+ minutes)