Sicilian Ricotta Cheesecake

Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan and tap out excess flour.

Place the ricotta in a large mixing bowl and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla cinnamon orange zest and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 1 1/4 to 1 1/2 hours until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover and chill till serving time.