Italian Cheesecake

Italian Cheesecake

11

"A slightly lighter version of cheesecake without the crust!"

Ingredients

1 h 30 m servings 178 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Reviews

11
  1. 14 Ratings

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Most helpful

On important process left out by the recipe donor and the 1st reviewer is that most cheesecake recipes call for DRAINING the ricotta cheese by squeezing the ricotta thru a cheesecloth sack!!

Most helpful critical

I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan, but the cheesecake was only about 3/4" high. I was too embarassed to bring it to a dinner party the next night. ...

On important process left out by the recipe donor and the 1st reviewer is that most cheesecake recipes call for DRAINING the ricotta cheese by squeezing the ricotta thru a cheesecloth sack!!

I tried this recipe and it was easy and delicious. I did have one problem. It came out rather flat. I solved this problem by adding a few tablespoons of flour to the recipe.

I made individual cakes in ramekins and I omitted the rum and almond extracts since I didn't have either and I crushed spice snap cookies for a thin crust, and this recipe turned out great! It ...

ok peeps originally this is a peasant type of desert originating in Puglia south eastern Italy. Better known as Calzone di ricotta. it is a dence moist somewhat coarse texture and dose not rise...

I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan, but the cheesecake was only about 3/4" high. I was too embarassed to bring it to a dinner party the next night. ...

I followed the receipe exactly, it was very watery, extremly sweet and it turned out flat. I would not recommend this receipe to anyone who dose not have a huge sweet tooth and dose not mind a f...

I cut the sugar slightly - used two eggs and ameretto liqueur instead of almond extract. Also, used a graham pie crust and it turned out great. Glad I found this simple and delicious recipe.

This was a great dessert as 4 of us in our family is on the South Beach diet. I made powdered sugar from Splenda and followed the advice of the other reviewers and it turned out great. My husb...

Think ricotta cream rather than cheesecake and this is an excellent dish...if you think of cheesecake it is a little disappointing