Ricotta Cheesecake

• 2 pounds ricotta cheese
• 2/3 cup sugar
• 6 large eggs
• 1/4 cup plus 1 tablespoon all-purpose flour
• 1 tablespoon orange zest
• 1 teaspoon orange-flavored liqueur, such as Grand Mariner
• 1 teaspoon vanilla pulp
• 1/8 teaspoon salt
• Pinch ground cinnamon

1. Preheat the oven to 300 degrees F.
2. In a large bowl, blend the ricotta until smooth.
3. Then whisk in the sugar and flour.
4. Next, whisk in the eggs one at a time.
5. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon.
6. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
7. Remove and allow to cool for 30 minutes before refrigerating.
8. Portion into 9 to 16 slices.
9. Cook's Note: You can substitute 1 pound cream cheese for half of the ricotta.

ricotta cheese, sugar, eggs, flour, orange zest, orangeflavored liqueur, vanilla pulp, salt, ground cinnamon

Taken from www.foodnetwork.com/recipes/robert-irvine/ricotta-cheesecake-recipe.html (may not work)