Ricotta Cheesecake (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 9 |
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Ingredients:
2 pounds ricotta cheese |
2/3 cup sugar |
6 large eggs |
1/4 cup plus 1 tablespoon all-purpose flour |
1 tablespoon orange zest |
1 teaspoon orange-flavored liqueur, such as grand mariner |
1 teaspoon vanilla pulp |
1/8 teaspoon salt |
pinch ground cinnamon |
Directions:
1. Preheat the oven to 300 degrees F.
2. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
3. Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
4. Cook's Note: You can substitute 1 pound cream cheese for half of the ricotta.
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