Ricotta Cheesecake

Buca’s Ricotta Cheesecake
(Torta di Ricotta)

2 lbs. fresh ricotta cheese
2/3 cup sugar
1/3 cup flour
4 eggs
1/2 tsp. cinnamon
2 tsp. vanilla
2 tsp. orange zest
1/4 cup candied fruit

Pre heat oven to 300 degrees. Butter and flour a 9 inch spring-form pan. In large bowl, stir the cheese with a spatula until smooth.

In another bowl, mix: sugar and flour. Stir mixture into the cheese until well blended.

Add the eggs one at a time, mixing gently.

Gently stir in the cinnamon, vanilla, orange zest and candied fruit.

Pour mixture into the prepared pan and bake for about 1 hour and 15 minutes, or until lightly golden brown and almost firm in the center.

Transfer the cake to a rack

When completely cold, . .cover with plastic wrap and refrigerate until serving time. Remove the sides of the pan and transfer to a platter for serving. Serves 10 to 12

Cut recipe in half for serving of 5 to 6
hj :wink: