SICILIAN RICOTTA CHEESE CAKE
source: my Italian golf vriend Maria De Angelis.
The Sicilian Ricotta Cheese Cake is a classic desert made by many Italian grandmothers and aunts. If you have not had a piece of Sicilian Ricotta Cheese Cake, then you have to make this and taste it. You will be happy you did.
Serves: 8
32 ounces ricotta cheese, drained (900 g)
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 oz box)( Digestive biscuits will do)
115 g butter
Preheat oven to 325 degrees F. (160 ºC)
Generously grease a springform pan with butter.
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.
Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
Sift together flour and sugar in small mixing bowl.
In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
Pour batter into spring form pan and gently smooth top with spatula.
Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.
PHOTO: Hettie Bezuidenhout – My vriendin Maria het vandag die koek gebak en hom met my gedeel. Die foto is haar handewerk
