Sicilian Ricotta Cheese Cake

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)

Instructions


  • Heat kitchen appliance to 350 degrees F.
  • munificently grease a 10-inch springform pan with butter.
  • For cracker crust, crush graham fruity in kitchen appliance till consistency of bread crumbs; stir with fusible butter till mixture holds form once squeezed. If needed, add a bit a lot of fusible butter.
  • Firmly press cracker “crust” into bottom and on bottom sides of spring type pan; put aside.
  • Sift along flour and sugar in tiny bowl.
  • In medium bowl, stir along cheese cheese and orange peel. Slowly fold in flour mixture with spatula till well amalgamated and sleek.
  • Add eggs, one at a time, continued to mix with spatula. Stir in seasoner.
  • Pour batter into spring type pan and gently sleek prime with spatula.
  • Bake for 55-60 minutes at 350 till cake is firm all the thanks to prime center. Cool fully and refrigerate for 2-3 hours to line.
  • dirt prime of cake with granulated sugar.


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