• Cooking Time: 50-60
  • Servings: 8
  • Preparation Time: 15


Grandma claims she can't bake. More like she gave me the most screwed up directions ever...but ah ha, I cannot be stopped from recreating it!


  • 2 store-bought graham cracker pie shells OR 1 homemade graham cracker crust in 9" springform pan (see recipe for why)
  • 4 eggs
  • 3 cups ricotta cheese (1 1/2 lbs)
  • 1/4 cup flour
  • 2 tbsps orange zest
  • 2 tbsps lemon zest (or 1 tsp of lemon extract - that's what I use)
  • 1 tbsp vanilla
  • 1/8 tsp salt


  • Preheat oven to 350 degrees.
  • Stir ricotta, flour, orange and lemon zests, vanilla, and salt until mixed in a large bowl.
  • In another bowl, beat 4 eggs until foamy.
  • Add sugar and continue to beat until thick.
  • Fold into ricotta mixture until smooth.
  • Pour mixture into 2 store-bought graham cracker pie shells, or 1 homemade graham cracker crust in a 9" springform pan. (This recipe makes a LOT of filling - you can easily just make one pie and freeze the rest of the mixture, but why not do 2? The pie freezes well once baked.)
  • Bake 50-60 minutes.
  • Let cool on wire rack, and let set in fridge for at least 4 hours.

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