To make a good Sicilian ricotta cheesecake, use a rubber spatula to stir 2 pounds of ricotta cheese in a large mixing bowl until it is smooth. Add 2/3 cup of white sugar, 1/3 cup of all-purpose flower and 6 eggs, blending the eggs into the mixture one at a time. Add 1/4 teaspoon ground cinnamon, 2 teaspoons orange zest, 2 teaspoons vanilla extract and 1/8 teaspoon of salt.
Blend well, and pour the batter into a buttered and floured 9 1/2-inch spring-form pan. Bake for 1 1/4 to 1 1/2 hours in an oven preheated to 300 degrees Fahrenheit. Place the baking rack in the middle of the oven.
The top of the cheesecake should have a light golden color, and the center of the cake should be firm when removed from the oven. Test the cake for doneness by placing a sharp knife in the center. If the blade comes out clean, the cake is done. Place the cheesecake on a wire rack for cooling. Once cooled, cover the cake, and refrigerate before serving.
For best results use fresh orange zest and drained whole milk ricotta cheese. Another variation uses Amaretto instead of the cinnamon, orange zest and salt, but it needs to bake for about 10 to 15 minutes longer.