Italian Cheesecake Recipe

Name: Italian Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons butter; 1 cup honey (plus 1 tablespoon); 4 eggs; 4 cups ricotta cheese; 2 teaspoons vanilla extract; 2 tablespoons whole wheat flour; 2 teaspoons lemons, rind of, slivered; 2 tablespoons almonds, slivered; 1 tablespoon pumpkin seeds

Servings: persons

1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey (plus 1 tablespoon)
4 eggs
4 cups ricotta cheese
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemons, rind of, slivered
2 tablespoons almonds, slivered
1 tablespoon pumpkin seeds

1
Combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well.
2
Place in a 9 inch springform pan and spread evenly across the bottom.
3
Refrigerate 30 minutes to chill.
4
Preheat oven to 325 degrees.
5
In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
6
Add remaining 1 cup honey, vanilla and flour.
7
Beat until smooth.
8
Fold in lemon peel and almonds.
9
Pour mixture into chilled crust and scatter pumpkin seed on top.
10
Bake for 1 hour or until just firm and lightly colored on top.
11
Turn oven off, open door, and leave cake inside to cool for 30 minutes.
12
Remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 2 tablespoons butter, 1 cup honey (plus 1 tablespoon), 4 eggs, and more.

Yes, Italian 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.

Italian Cheesecake

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