Here is a less dense Italian Ricotta cheesecake recipe, that has just a hint of orange flavour – though you could substitute lemon zest.
Ingredients:
1 cup (250 mL) sugar
1/3 cup (75 mL) all-purpose flour
2 pounds (1 Kg) ricotta cheese, drained
1 tsp (5 mL) orange zest
6 eggs
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
Method:
Preheat oven to 325ºF.
Set rack in the middle of the oven.
Butter and flour a 9-by-2-inch springform pan and tap out excess flour.
Place on a rimmed baking sheet.
In a medium bowl, sift sugar and flour.
In a large bowl, combine ricotta and zest and whisk until smooth.
Add sugar and flour mixture and gently mix to combine.
Add eggs, 1 at a time, and whisk to combine.
Add the vanilla and salt.
Pour batter into the prepared pan.
Bake in the centre of the oven for about 55 to 60 minutes, until a light golden colour.
Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean.
Cool completely on a wire rack.
Cover with plastic wrap and transfer to refrigerator until chilled, at least 3 hours.
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