Mancuso Cheese Company

Family Owned Since 1907







612 Mills Rd.
Joliet, IL 60433

Sicilian Ricotta Cheesecake


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


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.

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter.

Makes 1 - 9 1/2 inch round cheesecake (12 servings)