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Ricotta Cheesecake

Flavor.of.Europe's picture
Ingredients
  Ricotta cheese 1 Pound (500 Gram)
  Egg yolks 4 , well beaten
  Sugar 4 Ounce (100 Gram, 1/2 Cup)
  Candied orange peel 2 Tablespoon
  Lemon 1 , rind grated and juice extracted
  Ground almonds 3 Ounce (75 Gram, 1/2 Cup)
  Castor sugar 1 Ounce
Directions

Sieve Ricotta cheese into a large bowl, and add beaten egg yolks, sugar, candied peel, lemon juice and rind, and ground almonds.
Beat together well.
Butter a 23 cm/9 in flan tin, and pour mixture into it.
Bake in a pre-heatcd oven, 180°C/Gas Mark 4/350°F, for 40 min., or until cheesecake is set.
Serve hot or cold, sprinkled with sugar.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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4.065385
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1697 Calories from Fat 755

% Daily Value*

Total Fat 85 g131.1%

Saturated Fat 43.4 g216.9%

Trans Fat 0 g

Cholesterol 971.7 mg323.9%

Sodium 412.5 mg17.2%

Total Carbohydrates 173 g57.6%

Dietary Fiber 7.3 g29.1%

Sugars 143.2 g

Protein 66 g133%

Vitamin A 60.5% Vitamin C 142.4%

Calcium 110.1% Iron 22.3%

*Based on a 2000 Calorie diet

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Ricotta Cheesecake Recipe