Cassola

(Italian Ricotta Cheesecake)

Ingredients

1 lb whole milk ricotta cheese

4 eggs

1 cup granulated sugar

Pinch of salt

Zest of 1 lemon

1 teaspoon vanilla extract or ground cinnamon

1 to 2 tablespoons mild olive oil

Flour for dusting pan

Step 1

Preheat the oven to 400F/205C

Step 2

Using a stand mixer with the whisk attachment or an electric mixer combine the sugar and eggs until creamy.

Step 3

Add the ricotta, salt, lemon zest and either the vanilla or cinnamon and mix well.

Step 4

Oil a 9 or 10 inch springform pan well and lightly dust with flour. Shake out any excess flour.

Step 5

Pour the batter into the prepared pan and bake in the preheated oven for 10 minutes.

Step 6

Reduce the temperature to 350F/175C and bake for an additional 25 minutes.

Step 7

Turn off the oven and open the door, leaving the cake in the oven for about 15 minutes before removing.

Step 8

The cake should be firm to the touch but will be creamy like a pudding on the inside.

Step 9

Serve warm or cold.