Sicilian Ricotta Cheesecake

Recipe View Preheat the oven to 300°F (150°C). Position a rack in the center of the oven. Generously butter a 9 1/2-inch springform pan, then dust with flour, tapping out any excess. (Prep time: 10 minutes)

Recipe View In a large mixing bowl, place the ricotta cheese. Using a rubber spatula, stir vigorously until the ricotta is as smooth as possible, breaking up any large lumps. (5 minutes)

Recipe View In a separate bowl, whisk together the sugar and flour until well combined. Gradually add the sugar mixture to the ricotta, stirring until fully incorporated and smooth. (3 minutes)

Recipe View Add the eggs one at a time, stirring well after each addition. Ensure each egg is fully incorporated before adding the next. (4 minutes)

Recipe View Stir in the vanilla extract, ground cinnamon, orange zest, and salt until evenly distributed throughout the batter. (2 minutes)

Recipe View Pour the batter into the prepared springform pan, spreading it evenly. (1 minute)

Recipe View Bake in the center of the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cheesecake is a light golden color and the center is fairly firm. A sharp knife inserted into the center should come out clean. (Bake time: 75-90 minutes)

Recipe View Once baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking. (Cooling time: 60 minutes)

Recipe View Remove the cheesecake from the oven and transfer it to a wire rack to cool completely. As it cools, the cheesecake will sink slightly – this is normal. (Cooling time: 60 minutes)

Recipe View Once cooled, cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the texture to set. (Chilling time: 240+ minutes)