Indulge in the creamy and rich flavors of a traditional Sicilian Ricotta Cheesecake. Made with fresh ricotta cheese, this dessert is incredibly smooth and luscious. The combination of tangy citrus and subtle vanilla notes creates a perfect balance of flavors. This recipe takes only a few minutes to prepare and is bound to impress your friends and family. Whether it’s a special occasion or a regular day, this Sicilian Ricotta Cheesecake will satisfy your sweet cravings like no other dessert.
Ingredients
- 2 1/2 pounds fresh ricotta cheese
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1/4 cup all-purpose flour
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Directions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a large mixing bowl, combine the ricotta cheese and sugar. Mix well until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Gradually add the flour, vanilla extract, lemon zest, orange zest, and salt. Mix until well combined.
- Pour the mixture into the greased springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until the center is set and the top is golden brown.
- Remove the cheesecake from the oven and let it cool completely in the pan.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, remove the sides of the springform pan and dust the top of the cheesecake with powdered sugar.
- Slice and serve chilled. Enjoy the creamy and delightful Sicilian Ricotta Cheesecake!
