Simple recipes for Italian ricotta cheesecake typically call for the cook to bake a mixture of ricotta cheese, eggs, sugar, orange zest and vanilla extract in the oven until the cake is firm and golden. Such recipes are available on the Martha Stewart and Rachael Ray Magazine websites.
To make the Italian ricotta cheesecake according to the recipe on the Martha Stewart website, the cook whisks ricotta cheese and orange zest in a bowl and then mixes in sugar and flour. She whisks in the eggs and flavors the batter with vanilla extract and salt. She pours the batter into a springform pan and bakes it in the oven at 325 degrees Fahrenheit for approximately one hour or until the cake is golden and an insertion of a knife in the center comes out clean. She allows the cake to cool and then covers it and stores it in the refrigerator.
Another simple Italian ricotta cheesecake recipe is available on the Rachael Ray Magazine website. This recipe calls for the use of an electric mixer to blend ricotta cheese, eggs, sugar and cream. The inclusion of vanilla extract, orange zest and orange juice impart extra flavor. The cook pours the batter into a springform pan, then bakes it in the oven at 350 degrees Fahrenheit for 90 minutes. She switches off the oven and allows the cake to remain inside for another 30 minutes, then brings it out. When the cake is cool, she decorates it with a dusting of confectioners' sugar.