Sicilian Ricotta Cheesecake

2  lb.		ricotta cheese
2/3  cup		white sugar
1/3  cup		all-purpose flour
6		eggs
1/4  teaspoon		ground cinnamon
2  teaspoons		orange zest
2  teaspoons		vanilla extract
1/8  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Sicilian Ricotta Cheesecake ingredients. The serving size for any ingredient in Sicilian Ricotta Cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven.
2. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour. 3.Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula.
4.Stir the sugar and flour together thoroughly into the ricotta.
5.Stir in the eggs 1 at a time.
6.Blend in the vanilla, cinnamon, orange zest, and salt.
7.Pour batter into the prepared pan.
8.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.
9.Cool on a wire rack. It will sink slightly as it cools.
10.Cover, and chill till serving time.