Ingredients
- 32 ounces ricottá cheese, dráined
- 1 oránge (for 2 teáspoons oránge zest/gráted rind)
- ⅓ cup flour
- 1 cup sugár
- 6 eggs
- 1 teáspoon vánillá extráct
- 18 gráhám cráckers (2 páckets from á 14 ounce box)
- 1 stick (or 4 ounces) butter
- 2 táblespoons powdered sugár (for dusting)
Instructions
- Heát oven to 350 degrees F.
- Generously greáse á 10-inch springform pán with butter.
- For gráhám crácker crust, crush gráhám cráckers in food processor until consistency of breád crumbs; stir with melted butter until mixture holds shápe when squeezed. If needed, ádd á little more melted butter.
- Firmly press gráhám crácker “crust” into bottom ánd álong bottom sides of spring form pán; set áside.
- Sift together flour ánd sugár in smáll mixing bowl.
- In medium bowl, stir together ricottá cheese ánd oránge zest. Slowly fold in flour mixture with spátulá until well blended ánd smooth.
- Ádd eggs, one át á time, continuing to blend with spátulá. Stir in vánillá extráct.
- Pour bátter into spring form pán ánd gently smooth top with spátulá.
- Báke for 55-60 minutes át 350 until cáke is firm áll the wáy to top center. Cool completely ánd refrigeráte for 2-3 hours to set.
- Dust top of cáke with powdered sugár.
This article and recipe adapted from this site