Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Ricotta Cheesecake Recipe
    Lost? Site Map

    Italian Ricotta Cheesecake

    Italian Ricotta Cheesecake. Photo by IronChefNicole

    1/1 Photo of Italian Ricotta Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    IronChefNicole's Note:

    This is sooooo delicious! One of the best cheesecakes I've ever made.Very creamy and simply delectable! It's refreshingly different from regular cheesecakes. You will impress with this one! *Helpful hints. Springform pans tend to leak, so cover the bottom of the pan with aluminum foil. Make sure ALL INGEDIENTS are at ROOM TEMPERATURE. Also do not over mix, it will create alot of air in the batter and will crack it when its cooling.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    Cheesec ...

    Units: US | Metric

    Directions:

    1. 1
      Blend together ricotta and cream cheese, and add sugar.
    2. 2
      Beat in eggs , one at a time.
    3. 3
      Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
    4. 4
      Fold in sour cream.
    5. 5
      Pour into BUTTERED 10 inch springform pan.
    6. 6
      Put cake in cold oven (Do not preheat).
    7. 7
      Heat oven @ 325 degrees and bake for 1 hour.
    8. 8
      Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
    9. 9
      Remove cake and finish cooling.
    10. 10
      Wrap and refrigerate. Cake is best the next day.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Italian Ricotta Cheesecake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 333.6
     
    Calories from Fat 211
    63%
    Total Fat 23.5 g
    36%
    Saturated Fat 13.5 g
    67%
    Cholesterol 115.9 mg
    38%
    Sodium 183.3 mg
    7%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 0.0 g
    0%
    Sugars 20.8 g
    83%
    Protein 7.3 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites