Sicilian Ricotta Cheese Cake

• 32 ounces ricotta cheese, drained
• 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 ounce box)
• 1 stick (or 4 ounces) butter
• 2 tablespoons powdered sugar (for dusting)

Instructions

• Heat kitchen appliance to 350 degrees F.

• munificently grease a 10-inch springform pan with butter.

• For cracker crust, crush graham fruity in kitchen appliance till consistency of bread crumbs; stir with fusible butter till mixture holds form once squeezed. If needed, add a bit a lot of fusible butter.

• Firmly press cracker “crust” into bottom and on bottom sides of spring type pan; put aside.

• Sift along flour and sugar in tiny bowl.

• In medium bowl, stir along cheese cheese and orange peel. Slowly fold in flour mixture with spatula till well amalgamated and sleek.

• Add eggs, one at a time, continued to mix with spatula. Stir in seasoner.

• Pour batter into spring type pan and gently sleek prime with spatula.

• Bake for 55-60 minutes at 350 till cake is firm all the thanks to prime center. Cool fully and refrigerate for 2-3 hours to line.

• dirt prime of cake with granulated sugar.