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: For nutritional information on all the ingredients in Sicilian Ricotta Cheesecake just click on each ingredient name. Then adjust the serving size for any Sicilian Ricotta Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.