Italian Ricotta Cheesecake

Italian Ricotta Cheesecake

20 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
CLIFFYW
Recipe by  CLIFFYW

“This is my grandfather's recipe, it's a basic recipe for Italian cheesecake.”

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Ingredients

Adjust Servings

Original recipe yields 2 cheesecakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
  2. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
  3. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

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Reviews (20)

Rate This Recipe
MARIA
51

MARIA

THE BEST CHEESECAKE EVER!!!

Queen Bee
36

Queen Bee

Beyond yummy. I used Grand Marnier Liquer instead of whisky. I also used orange extract instead of orange zest. I served it with a sweet strawberry sauce.

Shayna
33

Shayna

This didn't turn out well, at all!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 17.3 g
  • 6%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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