Ricotta Cheesecake

120 mins (prep 15)
10 ingredients
makes 6 to 8 servings
The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake. Made with the commercial product, it tastes bland and somewhat grainy. When prepared with fresh ricotta, however, the cake dissolves creamily on the tongue and the ricotta's delicate sweetness shines through clean and true. To further emphasize the ricotta, we keep the other flavors to a minimum—just a smidgen of cinnamon, lemon zest, and vanilla is all you need.

Categories:  italian , shavuot , potluck , family-reunion ,
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Serving Size (186.14 g)
Servings 6
Amount per Serving
Calories 329.62 Calories from Fat 108.09
% Daily Value *
Total Fat 12.01g 110.88%
Saturated Fat 7.46g 223.74%
Trans Fat 0.0g %
Cholesterol 46.87mg 93.74%
Sodium 343.86mg 85.96%
Total Carbohydrate 38.12g 76.23%
Dietary Fiber 0.2 g 4.76%
Sugars 26.72 g %
Protein 17.76g 213.17%
Vitamin A 581.03IU% Vitamin C 0.0mg%
Calcium 413.51mg% Iron 0.93mg%
*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:
crushed, fresh, large eggs at room temperature, grated lemon zest, fresh lemon juice, pure vanilla extract, an