Crustless Ricotta Cheesecake

I'm eating this now. And enjoying it with every fiber of my being. Nom. It is light and delicate and sweet.

Crustless Ricotta Cheesecake

2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 300 degrees. 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, zest and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 75 minutes or 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.

Serve plain or with marmalade as a glaze.