"This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy." — Nicole
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After some modifications this is a 5-star recipe.
(1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of cheesecloth. Place in a colander and weigh down with a few cans. Allow to drain over a bowl in the refrigerator for 1 hour.);
(2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 1/3 cup of amaretto;
(3) Use only 5 eggs; and,
(4) I used a hand mixer instead of a spatula (much smoother!)
Nix the Cinnamon, orange zest and salt and add 1/3 cup of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made! Bona Petit!
PLEASE DON'T TAKE OUT THE ORANGE ZEST IN THIS RECIPE. I am first generation Bronx Italian and when I made this it tasted just like an authentic Italian cheesecake. True Italian cheesecakes have orange and lemon flavor to them. The only changes I made were as follows: I use 1 1/2 teaspoons orange zest, 1 teaspoon vanilla, and added 1 teaspoon lemon zest and 3 teaspoons of amaretto. I had to cook mine 1 and 3/4 hours. It came out perfect.
This is a great recipe. As mentionned by others, lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy (I use Stelle brand). I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strands of orange or lemon peel. (The cake is already nice and golden...) Enjoy
My uncle use to made a ricotta cheesecake that I loved but I never got the recipe from him. I thought I would give this a try. I did leave out the orange zest, cinnamon and reduced the vanilla. I then substituted approx. 3 tsp of Amaretto and it tasted just like my uncles recipe. It did take a littele longer to bake than stated but it was very easy to make.
An amazingly easy cake with a delicious flavor and smooth, dense texture! Required NO prep time, and is so simple a child could make. The best cheesecake I've ever made! Since I only had extra large eggs, I used only five, instead of the 6 the recipe calls for. I accidently cooked it too long but it didn't matter, just a little browner top. Next time I'm going to try cooking it at a lower temp. and increasing the cooking time a bit. (I heard this was a good way to increase creaminess and avoid a browned top). The best part? I didn't have to wash a bunch of dishes after! The recipe requires only 1 bowl, a rubber spatula, and grater for the orange zest. I need more recipes like this!
Really good and easy. It isn't as creamy as a cream cheese cake because it's NOT! I used lemon zest instead of orange zest also. It took almost 2 hours to bake but rose nicely. I would strongly recommend a marmalade glaze. Take about 2/3 c. of good marmalade and 2 tsp. lemon juice and boil for a couple of minutes. Pour warm glaze over cooled cake and chill. Beautiful and yummy.
This recipe was truly awful. I'd give it zero stars if I could. I made it for Thanksgiving and not one person liked it. It was fairly bland and I even added some good pure orange extract along with the zest. The texture was the big turn off. It was very grainy, very unappetizing. I have worked as a product developer in the food industry for many years, I am a trained food taster, and a lover of all foods ethnic and otherwise, and I could not find anything to like about this cheesecake.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Ricotta Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
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