Orange Ricotta Cheesecake

 

6 large eggs
1-1/2 cup sugar
1-1/2 lbs ricotta cheese
1/2 tsp pure vanilla
3 tbs orange liqueur
juice and zest of half an orange
6 tbs gluten free 1:1 gluten free flour
6 tbs heavy whipping cream, whipped to soft peaks

Preheat oven to 350°. Butter the bottom and sides of a 8 in springform pan.
Beat the eggs in large bowl till foamy and light yellow.
Add the sugar and beat till smooth.
Add the flour and beat till well incorporated.
Add lemon juice, zest, vanilla, and liqueur and stir till incorporated.
Last fold in cream which was whipped to soft peaks.
Pour mixture into springform pan and bake for 1 and 3/4 hours.
Turn oven off and crack oven door and let sit in oven for 10 minutes.
Remove from oven and dry on rack till completely cool.
Remove pan sides, dust with confectioners sugar and orange zest.

Remember a while ago I wanted a springform pan? Well now you know why. I adapted a Donatella Arpaia recipe by cutting it down and using orange and orange liqueur instead of lemon. Mine only sank slightly in the middle which I was amazed with. Perhaps if I had used the 9 inch it might have sunk more. This cheesecake is not overly sweet and has a light and fluffy texture. Although it is brown on the edges it is not burnt. A lot of work but worth it in the end. Enjoy.