Sicilian Ricotta Cheesecake

• A few hours before baking, place the whole milk ricotta cheese in a cheesecloth lined strainer over a bowl. Cover with plastic wrap and allow to sit in the refrigerate to drain.
• Preheat your oven to 350”F.
• In the bowl of your mixer whisk together the eggs and sugar until nice and creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange or lemon zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese.
• Butter a 9 inch spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet.
• Bake in the preheated oven between 1 hour and 80 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. (check at 50 minutes as ovens vary across the world). Your house should smell amazing by now, and that’s a good indicator the cake is ready. Allow the cake to cool off completely before unfolding the spring-form pan.
• Set on a serving platter and sprinkle with powder sugar or make a light glaze to drizzle on top.

Orange / Lemon Glaze Variation

• Whisk together the lemon or orange juice with the powdered sugar until smooth and thick to your liking. Add more sugar if needed but the glaze will harden up regardless. Pour over the cheesecake after it has cooled down and garnish with extra lemon zest.