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Italian Ricotta Cheese Pie

MARBALET

MARBALET

An easy, cheesy, sweet Italian pie. Avanti!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
  4. Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
  5. Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
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Reviews

DARLINGANGEL93
21

DARLINGANGEL93

2/28/2005

so good i love old world italian style cheesecake and this is the ultimate

JACKIEV
9

JACKIEV

3/2/2003

YUMMMMMMY

Cupcake Princess
3

Cupcake Princess

3/19/2010

Delicious.

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