Italian Ricotta Cheesecake Recipe

Name: Italian Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups pecans, toasted and coarsely ground; Filling; 1 1/2 lbs ricotta cheese, drained; 1 cup sugar; 1/4 cup all-purpose flour; 4 eggs; 1 teaspoon almond extract; Topping; 1/4 cup powdered sugar

Servings: persons

1
Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
2
Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
3
Add flour and mix for about 3 minutes.
4
Add eggs, one at a time, beating after each addition.
5
Add almond extract.
6
Pour batter over crust.
7
Bake in a preheated 325u00b0 oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
8
Cool on a rack for 2 hours.
9
Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
10
Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.

978

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: Crust, 1 1/2 cups pecans, toasted and coarsely ground, Filling, 1 1/2 lbs ricotta cheese, drained, and more.

Yes, Italian 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.

Italian Ricotta Cheesecake

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