Sicilian Ricotta Cheese Cake

• Vegetarian

• Produce

  • 1 Orange

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/3 cup Flour
  • 2 tbsp Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 18 Graham crackers (2 packets

• Dairy

  • 1 stick Butter
  • 32 oz Ricotta cheese

Found on garlicgirl.com

Description

Ingredients

• 32 ounces ricotta cheese, drained
• 1 orange (for 2 teaspoons orange zest/grated rind)
• ⅓ cup flour
• 1 cup sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 18 graham crackers (2 packets from a 14 ounce box)
• 1 stick (or 4 ounces) butter
• 2 tablespoons powdered sugar (for dusting)

Directions

• Heat oven to 350 degrees F.
• Generously grease a 10-inch springform pan with butter.
• For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
• Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
• Sift together flour and sugar in small mixing bowl.
• In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
• Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
• Pour batter into spring form pan and gently smooth top with spatula.
• Bake for 55-60 minutes at 350 until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.
• Dust top of cake with powdered sugar.