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Ricotta Cheesecake
Time: 1 hours 15 minutes
  • 3lbs Calabro Whole Milk Ricotta Cheese
  • 8 large eggs
  • 1/2 cup sugar
  • 1/2 cup Whole or Skim milk
  • 2tbsp flour
  • 1 grated rind of lemon or orange
    • 2 tablespoons of lemon or orange extract, depending on which is used

1.) For filling: Separate egg yolks and whites. Beat eggs yolks, sugar, ricotta, and flour well. Add rind, milk, and extract and mix well. Beat egg whites until peaks form and fold carefully into batter. Make sure egg whites are completely blended into batter.

2.) For crust: Pat graham crackers and butter mixture in bottom of a 9-inch spring form pan. Pour Ricotta mixture in pan and bake in a 325°F oven. Bake 45-60 minutes. Remove cheesecake from oven after the oven has cooled down.

Note: Do not pre-heat oven, place cake in cold oven! Cheesecake will fall if removed while oven is still hot. To test for doneness cut in with a knife about 2 inches from the edge. If knife comes out clean the cake is done. If baked too long the cake will be dry. ENJOY!