Sicilian Ricotta Cheese Cake


  • 32 ounces ricottá cheese, dráined
  • 1 oránge (for 2 teáspoons oránge zest/gráted rind)
  • ⅓ cup flour
  • 1 cup sugár
  • 6 eggs
  • 1 teáspoon vánillá extráct
  • 18 gráhám cráckers (2 páckets from á 14 ounce box)
  • 1 stick (or 4 ounces) butter
  • 2 táblespoons powdered sugár (for dusting)


  1. Heát oven to 350 degrees F.
  2. Generously greáse á 10-inch springform pán with butter.
  3. For gráhám crácker crust, crush gráhám cráckers in food processor until consistency of breád crumbs; stir with melted butter until mixture holds shápe when squeezed. If needed, ádd á little more melted butter.
  4. Firmly press gráhám crácker “crust” into bottom ánd álong bottom sides of spring form pán; set áside.
  5. Sift together flour ánd sugár in smáll mixing bowl.
  6. In medium bowl, stir together ricottá cheese ánd oránge zest. Slowly fold in flour mixture with spátulá until well blended ánd smooth.
  7. Ádd eggs, one át á time, continuing to blend with spátulá. Stir in vánillá extráct.
  8. Pour bátter into spring form pán ánd gently smooth top with spátulá.
  9. Báke for 55-60 minutes át 350 until cáke is firm áll the wáy to top center. Cool completely ánd refrigeráte for 2-3 hours to set.
  10. Dust top of cáke with powdered sugár.

This article and recipe adapted from this site