Try this Italian Ricotta Cheesecake recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 325ºF.
2. Drain the ricotta in a colander lined with cheesecloth set over a bowl for about 30 minutes to an hour. This drains out the excess liquid in it, making for a denser cake.
3. Butter a 9-inch springform pan. Coat pan with crushed amaretti, if using, swirling it around to get an even coating. Pour out any excess crumbs. Place prepared pan on a baking sheet.
4. Using an electric mixer, beat the ricotta, mascarpone and sugar together until smooth. With the mixer on medium-low, add the eggs, orange zest, cream, vanilla and orange flower water and mix until completely homogenized.
5. Pour batter into the prepared springform pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes.
6. Remove cake from the oven and let cool to room temperature on a wire rack. Run a sharp knife around the perimeter of the cake to loosen it and unmold. Chill the cheesecake in the fridge for several hours or overnight.
7. Serve with a dusting of powdered sugar.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 507 | ||
Calories from Fat: 359 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.9g | 53 % | |
Saturated Fat 20.7g | 103 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 559.2mg | 172 % | |
Sodium 358.7mg | 12 % | |
Potassium 288.5mg | 8 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 14.7g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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