Ricotta Cheesecake
Photo courtesy of Robert Irvine
Ingredients
- 2pounds ricotta cheese
- 1cup pumpkin puree
- 2/3cup granulated sugar
- 1/4cup plus 1 tbsp. flour
- 1/4pinch ground cinnamon
- 1tablespoon orange zest
- 1teaspoon grand mariner
- 1teaspoon vanilla pulp
- 1/8teaspoon salt
- 6whole large eggs
Instructions
- Preheat oven to 300 degrees.
- In large bowl blend ricotta and pumpkin puree until smooth, then whisk in sugar and flour. Next, add eggs, whisking in eggs 1 at a time. Finish within vanilla, cinnamon, orange zest, and salt.
- Once mixed, pour batter into a sugared (grease sides of pan and sprinkle with sugar to coat inside evenly, discarding excess) spring form pan.
- Bake for 75 minutes or until set (firm, not jiggly). Once baked to a golden brown, remove and allow to cool for 30 minutes before refrigerating.
Copyright 2013. R. Mission Inc.
