For me, this week has been all about Italy. I’m planning a family trip there in May so my days have been filled with “where to go, where to stay, what to do, how much can we fit in?” kinds of questions. Make no mistake, these are good questions to ask. But I figured I’d add one more question to my list…
“Where are all the recipes for Italian desserts and why aren’t I baking more of them?!”
This Sicilian-style cheesecake, made with ricotta, orange zest, and little else, supported by a delightful graham cracker base, fits the bill perfectly. All I need now is a caffè to go with it, per favore!
This cake doesn’t bring the usual cheesecake taste that you might be expecting. It’s not overly sweet, or dry or rich. This cake is really subtle, with a perfumey orange scent, that buttery-yum graham cracker crust (one of my faves) and the flavour of the vanilla really comes through. I’d call this rustic and nonchalant. It gives you just enough, without going overboard.
I should tell you, I did go a bit overboard with the crust the first time around, to which these pictures can attest. I also didn’t have the patience to wait until it was fully cooled (and set in the fridge for a few hours) before diving in for a slice. It was much easier (and cleaner) to cut when I went back for seconds. Because you know I did 🙂 I’ve adjusted the recipe below to account for that. Don’t worry, I’ve got you covered.
This would be great served as morning tea or dare I say it, breakfast?! As they say, when in Rome…or Sicily… or Toronto…?
After that, what else is there to say? This recipe uses very few ingredients, is quick to assemble – the longest part is waiting the hour for this bad boy to cook. But the smell while it’s cooking! That’s almost the best part. That is, until it’s ready to eat.
Enjoy!
Mel xo
- 1 ½ cups graham crackers
- 3 Tbsp granulated sugar
- ⅓ cup butter, melted
- 454 gms/20ish ounces ricotta cheese, drained
- Zest of 1 orange
- ⅓ cup flour
- 1 cup icing sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Powdered sugar (for serving)
- Preheat oven to 350F.
- Grease an 8-inch spring form pan with butter or cooking spray.
- For crust, crush graham crackers in food processor until crumbs; stir in sugar.
- Add in melted butter and stir until mixture is coated with butter and sticks together.
- Firmly press graham cracker mixture into bottom and along the sides of the spring form pan; set aside. **I press into the corners and up the sides with the bottom of a dry measure measuring cup.
- In a small bowl, sift flour and icing sugar.
- In medium bowl, stir together ricotta cheese and orange zest. Slowly add in flour mixture, stirring with spatula until well blended and smooth.
- Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
- Pour batter into spring form pan and gently smooth top with spatula.
- Bake for 55-60 minutes until cake is firm. You can use a toothpick and if it comes out clean you’re good.
- Cool completely and refrigerate for 2-3 hours to set.
- To serve dust cheesecake with remaining icing sugar.
- Great served in the morning with coffee. Enjoy!
Comments (1)
I love that this uses ricotta. It sounds so fresh and bright instead of the heavier cream cheese version. Thank you! Your Italy trip is already paying off 👍😊