Sicilian-style cheesecake
 
Prep time
Cook time
Total time
 
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/.
Author:
Recipe type: Dessert
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350F.
  2. Grease an 8-inch spring form pan with butter or cooking spray.
  3. For crust, crush graham crackers in food processor until crumbs; stir in sugar.
  4. Add in melted butter and stir until mixture is coated with butter and sticks together.
  5. 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.
  6. In a small bowl, sift flour and icing sugar.
  7. In medium bowl, stir together ricotta cheese and orange zest. Slowly add in flour mixture, stirring with spatula until well blended and smooth.
  8. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
  9. Pour batter into spring form pan and gently smooth top with spatula.
  10. Bake for 55-60 minutes until cake is firm. You can use a toothpick and if it comes out clean you’re good.
  11. Cool completely and refrigerate for 2-3 hours to set.
  12. To serve dust cheesecake with remaining icing sugar.
  13. Great served in the morning with coffee. Enjoy!
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2018/03/06/sicilian-style-cheesecake/