Italian Ricotta Cheesecake Recipe

Name: Italian Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 2 lbs ricotta cheese; 1 cup sugar; 1/3 cup all purpose flour; 6 eggs; 2 lemons, zested; 1 orange, zested; 1 TBSP Grand Marnier; 2 tsps vanilla extract; 1/8 tsp salt; FOR THE SAUCE; 1 cup Raspberries; 1 cup BLackberries; 2 TBSP sugar; 1 TBSP balsalmic vinegar

Servings: persons

For the Cake
2 lbs ricotta cheese
1 cup sugar
1/3 cup all purpose flour
6 eggs
2 lemons, zested
1 orange, zested
1 TBSP Grand Marnier
2 tsps vanilla extract
1/8 tsp salt
FOR THE SAUCE
1 cup Raspberries
1 cup BLackberries
2 TBSP sugar
1 TBSP balsalmic vinegar

1
To make the suace, wash the berries. Mix the blackberries and raspberries, with the sugar and vinegar. Cover and refrigerate.
2
Preheat the oven to 320 degrees F. (150 degrees Cent)
3
Set rack in the middle of the oven.
4
Butter and flour a 9 1/2 inch spring form pan and tap out excess flour. Place the ricotta, zests in a large mixing bowl, and beat it until smooth. Add the sugar and the flour and continue mixing until blended. Beat in the eggs at low sppeed, 1 at a time. Add the vanilla, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 hour, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. COver, and chill thill serving time.
5
To serve, cut the cake into 8 slices, and spoon the berry mixture over each one.

902

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 15 ingredients. The key ingredients include: For the Cake, 2 lbs ricotta cheese, 1 cup sugar, 1/3 cup all purpose flour, 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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