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Ricotta Cheesecake

Cuisine: American
Type: Cheese, Eggs, Fruit
Courses: Dessert
Serves: 1 people

Recipe Ingredients

3 lbs 1362g / 48ozRicotta - drained
2 cups 396g / 13ozSugar
1/2 cup 31g / 1.1ozFlour - sifted
  Graham cracker crumbs
8   Egg yolks
1   Grated rind of lemon
1 teaspoon 5mlVanilla
1/2 cup 118mlCream - (optional), whipped
8   Egg whites

Recipe Instructions

Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar.

Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs.

Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350F and bake for 1 hour. Turn off heat and allow to cool in oven with door closed.

Freezes well. Dust with powdered sugar when served.

Michael Lomonaco


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