Description
This is not your everyday cheesecake. Using ricotta (and not a lot of sugar) this cake is subtle, smooth, and great for breakfast or morning tea. Adapted from http://garlicgirl.com/.
Ingredients
Scale
- 1 ½ cups graham crackers
- 3 Tbsp granulated sugar
- 1/3 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)
Instructions
- 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!
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dessert