Sicilian Ricotta Cheesecake

Ingredients

• 32 Ounces of drained ricotta cheese
• 1 Orange (for 2 teaspoons orange zest/grated rind)
• ⅓ Cup flour
• 1 Cup sugar
• 6 Eggs
• 1 Teaspoon vanilla extract
• 18 Graham crackers (2 packets from a 14 oz box)
• Stick of butter

Directions

1. Preheat oven to 325 degrees.
2. Generously grease a 10 inch springform pan with butter.
3. For the crust, crush graham crackers in food processor until bread crumbs are consistent. Stir with melted butter until mixture holds shape when squeezed.
4. Press graham cracker “crust” into bottom and along bottom sides of spring form pan. Set aside.
5. Sift together flour and sugar in small mixing bowl.
6. Stir together ricotta cheese and orange zest in a medium sized bowl. Slowly fold in flour mixture with spatula until well blended and smooth.
7. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
8. Pour batter into spring form pan and gently smooth top with spatula.
9. Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.