Torte di Formaggio (Ricotta Cheesecake)

April 1, 2010 8:50:00 AM PDT
Recipe by Executive Chef Chris Macchia of Coco Pazzo Restaurant
  • 3 lbs ricotta, drained well
  • 8 eggs
  • 1 ¼ c. sugar
  • ¼ c. honey
  • Juice and zest of ½ lemon
  • Juice and zest of ½ orange
  • 2 tbs. ground cinnamon
  • Make ahead:

    Line a sieve with 2 layers of cheesecloth, place the sieve over a large bowl and scoop the on top of the cheesecloth. Drain ricotta for at least 3 hours or overnight in the refrigerator.

    To make the cheesecake:

    Heat oven to 350°

    Grease a large spring form pan and set aside.

    In a large bowl, whisk together the ricotta, eggs, sugar, honey, lemon zest and orange zest.

    Pour batter into the greased pan and sprinkle the top of cake with ground cinnamon.

    Bake for 1 hour, or until the tip of a knife inserted halfway into the cake comes out clean.

    Remove cake from the oven and let it completely cool before removing it from the pan.