Although, traditional Italian cheesecake -- the ricotta cheese kind, does not contain flour, nor even have a crust, here is recipe I like (I do like this one with an amaretti cookie crust, sometimes):
3 lbs. ricotta
6 eggs -- separated -- lightly whip whites
1 1/4 c. sugar
1 tsp. vanilla
2 tblsp. amaretto
Preheat oven to 350 degrees. Grease a 9" pan and/or place a cut sheet of parchment at the bottom. Mix ricotta and sugar together. Add egg -- alternate yolk and whipped whites -- slowly to mixture, mixing well after each addition. Add vanilla and amaretto to mixture. Pour into pan and bake for 20 minutes at 350 degrees and up to an additional hour at 325 degrees or until lightly brown at the edges and/or dry to the touch in the center. I like to bake with a water bath, (a cookie sheet or the like, filled with water placed on the rack below the cheesecake). Do not fill the pan past the 3/4 point. Let cool completely then serve.
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