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Ricotta Buttermilk Cheesecake

Barbecue.Master's picture
Ingredients
  Ricotta cheese 750 Gram
  Eggs 4
  Buttermilk 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Grated lemon rind 2 Teaspoon
  Lemon juice 2 Teaspoon
For strawberry sauce
  Strawberries 250 Gram (1 Punnet)
  Icing sugar 1⁄2 Cup (8 tbs)
Directions

Beat ricotta cheese on electric mixer, add eggs, one at a time, beating well after each addition.
Add butterrnilk, honey, lemon rind and juice; beat Until combined.
Pour mixture into greased 20cm springform pan.
Bake, standing in dish with hot water coming halfway up sides, in moderate oven for 1 hour or until top feels firm.
Allow to come to room temperature before removing from tin.
Serve with Strawberry Sauce.
Strawberry Sauce: Puree or process strawberries with sifted icing sugar and lemon juice, strain.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2624 Calories from Fat 1057

% Daily Value*

Total Fat 120 g184.3%

Saturated Fat 68.5 g342.3%

Trans Fat 0 g

Cholesterol 1228.5 mg409.5%

Sodium 920.2 mg38.3%

Total Carbohydrates 279 g93.2%

Dietary Fiber 6.4 g25.6%

Sugars 237.6 g

Protein 121 g242%

Vitamin A 87% Vitamin C 275.4%

Calcium 172.3% Iron 45.9%

*Based on a 2000 Calorie diet

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Ricotta Buttermilk Cheesecake Recipe