SICILIAN RICOTTA CHEESE CAKE

SICILIAN RICOTTA CHEESE CAKE 

This past weekend we celebrated my brother’s birthday at a delightful, surprise summer celebration at a private wooded area in Napa Valley. My contribution to the spread was this Sicilian Ricotta Cake. If you are a cheesecake fan, I think you will especially appreciate this Italian version.

It was nice to celebrate Ross, who holds a very special place in my heart as my loving, older brother. As the eldest of the four siblings, he has sort of morphed into the patriarch of the family despite only being a couple years older than me and my other two brothers. Like many oldest siblings, he naturally carries that authoritative, leader kind of character which makes him a perfect and protective big brother. It is also what contributes to him being one of the best pastors and teachers I’ve ever met. Ross also goes by Pastor Ross as senior pastor of Calvary The Rock in Santa Rosa California. His sermons can be accessed online if you ever feel like a refreshing and relevant (for today) look at the bible.

Ingredients

• 32 ounces ricotta cheese, drained
• 1 orange (for 2 teaspoons orange zest/grated rind)
• ⅓ cup flour
• 1 cup sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 18 graham crackers (2 packets from a 14 ounce box)
• 1 stick (or 4 ounces) butter
• 2 tablespoons powdered sugar (for dusting)

Instructions

1. Heat oven to 350 degrees F.
2. Generously grease a 10-inch springform pan with butter.
3. For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
4. Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
5. Sift together flour and sugar in small mixing bowl.
6. In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
7. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
8. Pour batter into spring form pan and gently smooth top with spatula.
9. Bake for 55-60 minutes at 350 until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.
10. Dust top of cake with powdered sugar.

More Delicious Recipe SICILIAN RICOTTA CHEESE CAKE@http://garlicgirl.com

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