Baked Ricotta Cheesecake – a delicious recipe with ricotta cheese, eggs, sugar, T, vanilla, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees
2
Grease, lightly flour and line bottom of an 8 inch springform pan.
3
Sieve the ricotta into a large bowl and beat in the egg yolks and sugar. Beat in rum, vanilla snd lemon peel. Fold in almonds and raisins.
4
Whisk the egg whites until soft peaks form, then gently fold into cheese mixture.
5
Gently spoon into prepared pan and level the surface. Bake 30-40 minutes until firm and slightly shrunken from the sides of pan. open the oven door, turn off heat and leave cheesecake inside to cool completely, the chill in refigerator.
6
To serve, remove cheesecake from pan and top with seasonal fruit. Dust with powdered sugar if desired
506
kcal
Calories
26
g
Fat
35
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 oz reduced fat ricotta cheese, 3 eggs, separated, 1/2 cup sugar, 3 T dark rum, and more.
Yes, Baked Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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