Sicilian Ricotta Cheesecake

This is the most refreshing dessert for a hot summer day. It's not super sweet, but very rich. The recipe comes from an old Italian man, which I think makes it taste better!

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

1. Preheat oven to 300 degrees F. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
2. Place the ricotta in a large mixing bowl, and stir it as smooth as possible. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the amaretto, vanilla, and salt. Pour batter into the prepared pan.
3. Bake in the center of the oven for about 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.