This makes a very light, airy cheesecake

For a flavor change, omit the orange zest and use
1 teaspoon each of vanilla extract and almond extract

Sicilian Ricotta Cheesecake

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2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt


*Directions*
*1* Preheat oven to 300 degrees F (150 degrees C). Set
rack in the middle of the oven. Butter and flour a 9 1/2
inch springform pan, and tap out excess flour.
*2* Place the ricotta in a large mixing bowl, and stir it
as smooth as possible with a rubber spatula. Stir the
sugar and flour together thoroughly into the ricotta. Stir
in the eggs 1 at a time. Blend in the vanilla, cinnamon,
orange zest, and salt. Pour batter into the prepared pan.
*3* Bake in the center of the oven for about 1 1/4 to 1 1/2
hours, until a light golden color. Make sure the center is
fairly firm, and the point of a sharp knife inserted in the
center comes out clean. Cool on a wire rack. It will sink
slightly as it cools. Cover, and chill till serving time.

"PatC" wrote in message
...
Need a recipe please