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Italian Ricotta Cheesecake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Italian Ricotta Cheesecake

Ingredients:

1 teaspoon softened butter
1/2 cup finely crushed amaretti cookies (optional)
2 pounds ricotta cheese
1 pound mascarpone cheese
1 1/2 cups granulated sugar
6 large eggs
2 egg yolks
2 tablespoons fresh orange zest
1/4 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon orange flower water
Powdered sugar, for dusting
Directions:
Directions:
Directions:

Preheat the oven to 325 F.

Drain the ricotta in a colander lined with cheesecloth set over a bowl for about 30 minutes to an hour. This drains out the excess liquid in it, making for a denser cake.

Butter a 9-inch springform pan. Coat pan with crushed amaretti, if using, swirling it around to get an even coating. Pour out any excess crumbs. Place prepared pan on a baking sheet.

Using an electric mixer, beat the ricotta, mascarpone and sugar together until smooth. With the mixer on medium-low, add the eggs, orange zest, cream, vanilla and orange flower water and mix until completely homogenized.

Pour batter into the prepared springform pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes.

Remove cake from the oven and let cool to room temperature on a wire rack. Run a sharp knife around the perimeter of the cake to loosen it and unmold. Chill the cheesecake in the fridge for several hours or overnight.

Serve with a dusting of powdered sugar.

 

 

 

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