Jesse's Italian Ricotta Cheesecake
31 mins (prep 30, cooking 1)
9 ingredients
10 servings
This was my mother-in-law's recipe. This cheese cake is eextremely rich but light in texture. Keeping it from sinking in the middle after cooking is tricky - don't open the oven door until it is completely cooled. It tastes best after sitting in the refrigerator overnight. But, don't wrap it tightly or place it in a plastic container because moisture will collect on top and cause it to sink. Even a bit sunken, it is my favorite cheese cake.

Categories:  <-60-mins , cheesecake , european , italian , cheese , eggs~dairy , time-to-make , dessert ,
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Serving Size (178.46 g)
Servings 10
Amount per Serving
Calories 346.12 Calories from Fat 102.24
% Daily Value *
Total Fat 11.36g 174.75%
Saturated Fat 7.18g 358.86%
Trans Fat 0.0g %
Cholesterol 45.13mg 150.44%
Sodium 398.11mg 165.88%
Total Carbohydrate 47.99g 159.97%
Dietary Fiber 0.04 g 1.69%
Sugars 38.33 g %
Protein 13.89g 277.86%
Vitamin A 381.05IU% Vitamin C 0.52mg%
Calcium 320.27mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
melted butter