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Sicilian Cheesecake

From Joy of Baking

Ingredients

  • 20 oz whole milk ricotta
  • 1 8 oz full fat cream cheese, at room temperature
  • 1 C granulated white sugar
  • 1 T cornstarch
  • 4 large eggs, at room temperature
  • Zest of 1 lemon or orange
  • 1 1/2 t pure vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Beat the cream cheese until smooth and free of lumps. Add the ricotta and sugar and beat until smooth. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition. Scrape down the sides of the bowl. Beat in the lemon zest, vanilla extract, and salt and beat until incorporated.
  3. Pour in the filling into a springform pan. Place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your springform pan.
  4. Bake for about one hour to one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6-8 hours or overnight.