Italian Cheesecake

10 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Recipe by  Lynn-Pgh

“A slightly lighter version of cheesecake without the crust!”

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Adjust Servings

Original recipe yields 1 -9 inch cake


  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.

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Reviews (10)

Rate This Recipe


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 has a light texture with just the right amount of sweet, citrus flavour. This recipe is also great if you are trying to watch what you eat because its so low in calories and fat compared to a New York Style cheesecake. A delicious, satisfying dessert!

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Amount Per Serving (12 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet



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Italian Cream Cheese and Ricotta Cheesecake


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Sicilian Ricotta Cheesecake