This is a recipe I love because it’s easy, delicious, and not a typical cheesecake. It’s light, and is lovely with any kind of fruit or lemon sauce, or just plain. I’ve substituted orange zest for lemon zest with similarly delicious results.
I got the recipe from The Silver Spoon, an Italian cookbook that some have called Italy’s Joy of Cooking. I like the cookbook, but I hate the fact that they rarely give sizes for pans, which can make baking a bit more challenging. However, I’ve done enough experimentation that I can do this easily now and get consistent results.
- 9-inch springform pan
- cooking spray
- stand mixer or large mixing bowl and whisk
- dry measuring cups
- measuring spoons
- liquid measuring cup
- fine grater
- silicon or rubber spatula
- 2.25 cups all-purpose flour, plus more for dusting
- 4 eggs
- scant 0.5 cup soft brown sugar
- 2 cups ricotta cheese (whole-milk ricotta is best)
- grated rind (zest) of 1 lemon
- 5 Tablespoons olive oil
- 0.75 cups milk
- 1 Tablespoon baking powder
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour the springform pan using the cooking spray and a little flour. Tap out any excess.
- Sift together the flour and baking powder.
- Whisk together the eggs and sugar in the mixing bowl until pale and fluffy.
- Stir in the ricotta, lemon zest, oil, and milk.
- Add the flour and baking powder mixture, and mix well.
- Pour into the prepared pan, scraping down the bowl with the rubber spatula.
- Bake for about 50-55 minutes, until golden brown. Let cool on a wire rack, then turn out onto a plate.