This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Ingredients
- 2 pounds ricotta cheese
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 6 eggs
- ¼ teaspoon ground cinnamon
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Step 2
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, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
Step 3
Bake in the center of the oven for about 1 1/4 to 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 198 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat5g | 23% |
Cholesterol117mg | 39% |
Sodium154mg | 7% |
Total Carbohydrate18g | 7% |
Dietary Fiber0g | 1% |
Total Sugars12g | |
Protein12g | |
Vitamin C1mg | 3% |
Calcium221mg | 17% |
Iron1mg | 6% |
Potassium134mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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