A yummy, light Italian dessert to have alongside a hot mug of cioccolata calda!

Torta di Ricotta - Italian ricotta cheesecake

• 500g ricotta cheese
• 2/3 cup sugar
• 1/3 cup flour
• 5 eggs
• 1/4 teaspoon ground cinnamon
• lemon zest
• 2 teaspoons vanilla extract

Mix ricotta, sugar, flour, vanilla, lemon zest and cinnamon in a large mixing bowl with an egg whisk. Whisk in eggs one at a time. Pour mixture into a buttered/floured 9" cake pan and bake on 150 degrees C for about a hour. Turn oven off and let it cool in the oven. Tip out and dust with vanilla bean sugar and cinnamon. Serve with fruit and cream.

*Note the above makes a low ricotta cheesecake. For a bigger one, add more ricotta.