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Italian Ricotta Cheesecake

Italian Ricotta Cheesecake

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
CLIFFYW

CLIFFYW

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

MARIA
55

MARIA

5/4/2007

THE BEST CHEESECAKE EVER!!!

Queen Bee
38

Queen Bee

1/5/2008

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

3/27/2008

This didn't turn out well, at all!

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