Sicilian Ricotta Cheesecake
Ricotta Cheesecake Peter Miller
2 pounds ricotta cheese
8 oz. mascarpone cheese
8 oz. whipped cream cheese
4 oz. heavy cream
1/2 cup wild honey or to taste
6 eggs – have them at room temperature
Dash of salt
¼ teaspoon ground cinnamon
Fresh orange zest and lemon zest to taste
2 teaspoons vanilla extract
- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Oil and flour a 12-inch springform pan or two smaller pans, and tap out excess flour.
- Zest the orange and lemon and separate the egg.
- Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Add the mascarpone, cream cheese and cream. Stir the honey thoroughly into the mixture. Stir in the egg yolks. Blend in the vanilla, cinnamon, orange zest, and salt. Beat the egg whites until stiff but not dry and fold into batter. 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 to serve.