Easter Ricotta Cheesecake
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter, let ‘s say it is an authentic Italian cheesecake. This is the easiest cheesecake to make — it takes just 15 minutes to assemble and doesn’t require a water bath. It is creamy and not thick, which is why everyone loves it! For best results, do not substitute any ingredients with low-fat . Although some like their cheesecake plain, I prefer serving it with either fresh fruit or a fruit sauce. When berries are in season, you can serve them instead of the compote. For the Easter season I like to serve this cake with a Cranberry -Strawberry Sauce. This is done by cooking cranberries and strawberries with sugar, cornstarch (thickener), and a little lemon or orange zest. This sauce is also excellent over ice cream.
- Unsalted butter, room temperature and a little flour for pan
- 3/4 cup sugar
- 1 1/2 pounds fresh whole-milk ricotta cheese
- 6 large eggs
- 1/4 cup all-purpose flour
- Finely grated zest of 1 orange or 2 lemons
- 1/4 teaspoon salt
- Preheat oven to 325 degrees. Generously butter and flour a 9-inch springform pan (3 inches deep). Whisk together ricotta, eggs, flour, sugar, the zest, and salt in a large bowl untill just combined.
- Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with fresh fruit or compote.