Sicilian Ricotta Cheesecake

What do you do with all that leftover ricotta from making a lasagne, and cannolis?

Make a ricotta cheesecake!

Totally different from a NY style cheesecake that is made with cream cheese. This is my favorite of all cheesecakes. Dense and not too sweet.

Nick Malgieri (master Italian baker) adds pignoli nuts and candied orange peel to his recipe, but you can add chocolate chips or nothing at all.

This is a basic ricotta cheesecake recipe:
you can omit the raisins, it's up to you.

Sicilian Ricotta Cheesecake:

2 pounds ricotta cheese (32 oz.)
3/4 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon cinnamon
2 teaspoons orange zest
1/4 cup golden raisins
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 300 degrees.
Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, raisins and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time. Sprinkle w/ confectioners sugar.

It's so simple to make. Most people make this at Easter time, but I make it any time!