This is such an easy cheesecake to make. Combine everything in a bowl, scrape into a prepared springform pan and bake. Best if made the day before.
2 pounds whole milk ricotta cheese
2/3 cup granulated sugar, plus more for the pan
1/4 cup cornstarch
1/4 teaspoon Kosher salt
5 large eggs
zest of 1 medium orange, about 1 tablespoon
zest of 1 large lemon, about 1 1/2 teaspoons
1 1/2 teaspoons vanilla
Preheat the oven to 300ºF and lightly grease a 9-inch springform pan. Sprinkle a generous tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides; shake out the excess sugar.
Place the ricotta cheese and sugar in a mixing bowl and beat with a whisk attachment until combined.
Mix in the cornstarch and salt.
Add the eggs, all at once is fine, and whisk until well blended.
Finally, stir in the orange and lemon zests and vanilla.
Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 70-80 minutes. The cake is done when it’s set in the center is set, but still jiggles a little, and the sides are lightly golden brown.
Remove the to a cooling rack and cool for 5 minutes. At this point you want to loosen the cake from the sides of the springform pan with a sharp knife. Just run it along the side. Now you can unsnap the side of the pan or not. I was traveling with my cake and wanted to leave the sides on for protection. Once the cake has cooled, refrigerate.
About 1 hour before dessert, take the cake out of the refrigerator to bring to room temperature.
To freeze: cover the cool cheesecake with plastic wrap and freeze. The next day, cover tightly with more plastic wrap or foil. Use a vacuum sealer if you have it. Use within 3 months.
Keywords: Italian-style cheesecake, cheesecake, ricotta cheese, dessert, dairy