Italian Ricotta Cheesecake
User Reviews
0.0
0 reviews
Unrated
Italian Ricotta Cheesecake
Report
This Italian ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!
Share:
Ingredients
- 1 tablespoon unsalted butter room temperature
- ⅓ cup Pecan sandies crushed
- 4 egg yolks
- 1 cup sugar
- 2 teaspoon vanilla extract
- 32 oz ricotta whole milk
- 1 tablespoon all-purpose flour
- 5 tablespoon pine nuts toasted, and lightly pulverized
- 2 teaspoon lemon zest
- 2 teaspoon lemon juice fresh
- 2 tablespoon confectioners' sugar for dusting
Add to Shopping List
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
- Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
- Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
- Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
- Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.
Notes
- Use whatever is your favorite cookie for sprinkling in the buttered pan. We love pecan sandies. To pulverize, we place about 4 cookies in a large plastic baggie, and then crush with our hands and then a rolling pin. You don't need to completely cover the pan with the cookies, just a nice sprinkling. See photo and video for reference.
- You can leave the pine nuts whole, if you prefer. Either way is a delicious option.
- Since oven temperatures can vary, do the toothpick test after 60 minutes of baking. We find that 30 minutes at 325°F and then another 35 minutes at 325° is just the right amount of time, but again, check by inserting a toothpick. If it's still very wet after 60 to 65 minutes, let is go for another 10 minutes.
- Transferring the cake from the pan to a cake platter can be a little delicate. We find that carefully slipping a flat spatula under the cake helps to release it from the pan. And then, use two spatulas to lift and transfer. The cake is sturdy but will require a delicate hand when transferring. Leaving it on the springform base is perfectly fine, too!
- The cheesecake will keep in the refrigerator for up to 1 week. It will freeze for up 1 one month, but for best results, serve fresh.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
33g
(11%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
159mg
(53%)
Sodium
100mg
(4%)
Potassium
166mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
679IU
(14%)
Vitamin C
1mg
(1%)
Calcium
246mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 159mg | 53% |
| Sodium | 100mg | 4% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 679IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 246mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)
Italian
4.9
(48 reviews)
Italian Ricotta Cheesecake
Italian, American, Australian, Universal, Summer Dessert
5.0
(42 reviews)
