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.
ricotta cheesecake is similar in style to an American cheesecake,
but is much lighter.
1 - 9 1/2 inch round cheesecake (12 servings)