Ricotta Cheesecake Recipe

Name: Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 2 tablespoons butter, melted; ⅔ cup golden raisins or ⅔ cup candied peel; 1 (475 g) container ricotta cheese; 8 ounces light cream cheese, softened; ⅔ cup Splenda granular, no calorie artificial sweetener; 3 eggs; ½ cup light sour cream; 3 tablespoons flour; 1 tablespoon lemon rind, grated; ½ teaspoon vanilla; ¼ teaspoon salt

Servings: persons

2 cups graham cracker crumbs
2 tablespoons butter, melted
⅔ cup golden raisins or ⅔ cup candied peel
1 (475 g) container ricotta cheese
8 ounces light cream cheese, softened
⅔ cup Splenda granular, no calorie artificial sweetener
3 eggs
½ cup light sour cream
3 tablespoons flour
1 tablespoon lemon rind, grated
½ teaspoon vanilla
¼ teaspoon salt

1
CRUST:.
2
In bowl, stir graham cracker crumbs with butter until moistened; press into bottom of greased 9-inch springform pan.
3
Place pan on large square of heavy-duty foil, press foil up around sides of pan.
4
Bake in 350F oven until firm, about 8 minutes.
5
Let cool.
6
FILLING:.
7
In heatproof bowl,cover raisins with boiling water, and let stand for 10 minutes to soften.
8
Drain and set aside.
9
(if using candied peel, omit soaking).
10
In food processor, puree together ricotta cheese, cream cheese, and Splenda until smooth.
11
Blend in eggs, one at a time.
12
Blend in sour cream, flour, lemon rind, vanilla, and salt.
13
Fold in raisins.
14
Pour over crust.
15
Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch up sides.
16
Bake in 325F oven until set at edges but still slightly jiggly in center, 50-60 minutes, Remove pan from water.
17
Run knife around edge of cake; remove foil and let cool on rack.
18
Cover and refrigerate for 8 hours.
19
Remove side of pan.

692

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 12 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 2 tablespoons butter, melted, ⅔ cup golden raisins or ⅔ cup candied peel, 1 (475 g) container ricotta cheese, and more.

Yes, 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.

Ricotta Cheesecake

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