Ricotta Cheesecake ___

Ricotta Cheesecake


For the Crust:

  • 1 Egg
  • 2 ounces Oz - Milk
  • 2 ounces Oz - Butter
  • 2 ounces Oz - Sugar
  • 1 teaspoon Tsp - Baking powder
  • Flour- as much as needed to make a firm dough

For the Filling:

  • 2 pounds ricotta cheese
  • 6 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 0.5 tablespoon lemon zest
  • 0.5 tablespoon orange zest
  • 1 ounce orange juice


Crust Preparations:

  • In a bowl add the egg, milk, butter, sugar and baking powder.
  • Completely mix these ingredients.
  • Begin adding flour to the mix and work well.
  • When all the ingredients are well amalgamated, move it to a flat surface and continue to work it with your hands until it reaches a firm consistency. Continue to add flower as needed.
  •  Flatten the dough by hand and then continue to flatten it into a round shape with a rolling pin.
  • Continue flattening the dough until you have a sheet of dough about 1/4 inch tick and about 15" in diameter.
  • Take a 9" springform pan, coat it with butter and then sprinkle some flour over the butter.
  • Lay the dough over the springform pan. Let any excess dough hang over the sides of the pan. Do not cut the excess yet.

Filling Preparation:

  • In a large mixing bowl add all the ingredients for the filling.
  • With an electric mixer, mix all ingredients.

Cake Preparation:

  • Pour the mixed filling into the baking pan.
  • With a sharp knife cut any excess crust dough.  Leave 1/2" of dough above surface of the filling.
  • Bake for 1 1/2 hours at 350F.
  • Garnish with confectioner sugar or any other topping you desire.