- Level: Easy
- Total: 2 hr
- Active: 15 min
- Yield: 9 to 16 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12.5 servings
- Calories
- 216
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 126 mg
- Sodium
- 119 mg
- Level: Easy
- Total: 2 hr
- Active: 15 min
- Yield: 9 to 16 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12.5 servings
- Calories
- 216
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 126 mg
- Sodium
- 119 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
- Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
Cook’s Note
You can substitute 1 pound cream cheese for half of the ricotta.
