RICOTTA CHEESECAKE

2 pounds fresh ricotta cheese
2/3 cup sugar
1/3 cup flour
4 eggs
1/2 teaspoon cinnamon
2 teaspoons vanilla
2 teaspoons orange zest
1/4 cup candied fruit

Preheat oven to 300 degrees F. Butter and flour 9-inch springform pan.

TO MAKE CHEESECAKE:
In large bowl, stir cheese with spatula until smooth.

In another bowl, mix sugar and flour. Stir mixture into cheese until well blended. Add eggs, 1 at a time, mixing gently. Gently stir in cinnamon, vanilla, orange zest and candied fruit. Pour mixture into prepared pan.

Bake for 1 hour and 15 minutes, or until lightly golden brown and almost firm in center. Transfer to rack. Cool completely.

Cover cooled cheesecake with plastic wrap. Refrigerate until serving time.

TO SERVE:
Remove sides of pan. Transfer to platter for serving.

Makes 10 to 12 servings
Source: Into the Sauce: a collection of classic Southern Italian recipes from the families of BUCA, Inc. Chairman, President and CEO Joseph P. Micatrotto and Buca di Beppo Executive Chef Vittorio Renda