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    You are in: Home / Recipes / Ricotta Cheesecake Recipe
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    Ricotta Cheesecake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 25, 2008

      Where to begin? First the cheesecake overflowed onto the bottom of my oven. Since I'm at sea level and used a 9 1/2" pan this should not have happened. This resulted in a misshapen top, which was also badly cracked. Secondly, the cheesecake was not smooth at all, but rather grainy (and I did beat it for the 20 minutes like the directions said). Lastly, this cheesecake is very bland and boring. I only had one tablespoon of lemon juice but I can't imagine that making a very big difference in the taste. Overall I think it was a big expense for something just not worth it.

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    • on May 25, 2006

      I know this recipe and have made it many times. It comes close to a German cheesecake and since I am of German heritage and can't get Quark ( similar to ricotta) here this is as close as I can get to the real thing :) Thanks for posting this . Ri

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    • on January 30, 2006

      This was delicious, however, I'm at 6000 ft altitude and it overflowed my pan by at least an inch. Thank goodness I had a sheet pan below it. I've never had any issues with our altitude, but next time I may cut back by one egg, and add more flour.

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    • on December 28, 2005

      I made this after tasting a ricotta cheesecake at Maggiano's. It was absolutely delicious! The only change I made was to add a graham cracker crumb crust. Thanks for the recipe.

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    • on November 20, 2005

      This is the BEST Cheesecake I have ever had~ I topped it with Sugared Cranberries.

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    Nutritional Facts for Ricotta Cheesecake

    Serving Size: 1 (226 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 802.1
     
    Calories from Fat 491
    61%
    Total Fat 54.6 g
    84%
    Saturated Fat 33.4 g
    167%
    Cholesterol 281.4 mg
    93%
    Sodium 374.8 mg
    15%
    Total Carbohydrate 62.5 g
    20%
    Dietary Fiber 0.2 g
    0%
    Sugars 50.8 g
    203%
    Protein 17.6 g
    35%

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