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Light Ricotta Cheesecake
Recipe by:
Nicole
Ricotta is a lighter choice for making cheesecakes as shown in this recipe that has Sicilian origins with orange and cinnamon undertones.
Ready in 1 hour 45 minutes
Saved as a favourite by 53 cook(s)
Ingredients
Serves: 12
- 1kg ricotta cheese
- 2/3 cup (155g) caster sugar
- 1/3 cup (60g) plain flour
- 6 eggs
- 1/4 teaspoon ground cinnamon
- 2 teaspoons finely grated orange zest
- 2 teaspoons vanilla essence
- a pinch of salt
Similar Recipes
Preparation method
Prep: 15 minutes | Cook: 1 hour 30 minutes1.
Heat the oven to 150 degrees C. Set shelf in the middle of the oven. Butter and flour a 23cm springform cake tin.
2.
Place the ricotta in a large mixing bowl and stir until as smooth as possible with a palette knife.
3.
Stir the sugar and flour thoroughly into the ricotta. Stir in the eggs one at a time.
4.
Blend in the vanilla essence, cinnamon, orange zest and salt. Pour mixture into the prepared cake tin.
5.
Bake in the centre of the oven for about 1 hour and 15 minutes to 1 hour and 30 minutes until the cake is a light golden colour.
6.
Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until serving time.
Provided by: Allrecipes
Last updated:
17 Apr 2013
Reviews
Easy
Highly recommend this recipe. It was very easy and tastes great! I improvised and added a biscuit base and then served with fresh strawberries.
Posted:
22 May 2010
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5 users found this review helpful
Something else.
I added a biscuit base to this one. 200 grams biscuit crumbs, 150 grams melted butter and 50 grams of almond flakes.
Posted:
22 May 2010
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6 users found this comment helpful
Used different ingredients.
After some modifications this is a 5-star recipe. (1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of muslin. Place in a colander and weigh down with a few tins. Allow to drain over a bowl in the refrigerator for 1 hour.); (2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 5 tbsp of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!)
Posted:
18 Jul 2008
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6 users found this comment helpful
frankm7
Used different ingredients.
Nix the Cinnamon, orange zest and salt and add 5 tbsp of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made!
Posted:
18 Jul 2008
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1 users found this comment helpful
Donna
Used different ingredients.
This is a great recipe. Lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy. I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strips of orange or lemon peel. (The cake is already nice and golden...) Enjoy
Posted:
18 Jul 2008
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6 users found this comment helpful
Jenny
Used different ingredients.
My uncle use to made a ricotta cheesecake that I loved but I never got the recipe from him. I thought I would give this a try. I did leave out the orange zest, cinnamon and reduced the vanilla. I then substituted approx. 3 tsp of Amaretto and it tasted just like my uncles recipe. It did take a littele longer to bake than stated but it was very easy to make.
Posted:
18 Jul 2008
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1 users found this comment helpful
TRACEYS
Easy
I've never had a Ricotta Cheesecake until now; the taste and texture are very different from traditional cheesecake, but it's quite tasty nonetheless (texture is cake-y and taste is sort of custard-y). I topped mine with and strawberries, which worked well.
Posted:
18 Jul 2008
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2 users found this review helpful
KOLBE
