I love cheesecake. In any form. I also love Italian food. So how lucky am I to have found an Italian cheesecake recipe!? So lucky!
I am, however, officially out of my comfort zone with this one. Cheesecake is scary. Even the ones on the cake aisle scare me. This one is Italian, though! Let's not mess around here. Serious business, cheesecake. Capice?
I got my recipe here. It wasn't even on Pinterest..that I know of. In fact, here is my recipe/shopping list that I quickly wrote down instead of pinning it. Took a while to find where I actually got it again for blogging. And no, I really didn't have flour. That's probably the first bag of flour I've bought in years. I don't joke about these things.
Here's what I used:
2 - 15oz containers of ricotta cheese
5 eggs
1/3 cup flour
2/3 cup sugar
zest of one orange
2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp salt
2 - 9" graham cracker crusts
Smooth out the ricotta in a mixing bowl with a rubber spatula.
Add the eggs and mix together
Add the vanilla, cinnamon, orange zest, and salt.
Add the flour and sugar
Pour half the mixture into each crust. (I had to adjust after this picture and add more to the other pan)
Bake at 300 for about 90 minutes until they are a light golden brown, or when an inserted knife comes out clean. Cool completely, then cover and chill until you are ready to serve.
The texture isn't quite the same as a traditional New York or Philly cheesecake, but the vanilla and citrus flavors are soo good.
Buon appetito!
Christi
yummy :)
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