Old-World Ricotta Cheesecake

Name: Old-World Ricotta Cheesecake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 394 milliliters zwieback crumbs; 79 milliliters butter, softened; 2 eggs, lightly beaten; 2 Tbsps all-purpose flour; 1 teaspoons ground cinnamon; 118 milliliters half-and-half cream; 1 Tbsp lemon juice; 1 teaspoon finely grated lemon peel; 850 grams cartons each) ricotta cheese; 0 teaspoons salt; 227 grams cup sour cream; 2 Tbsps sugar; 1 teaspoon vanilla extract

Old-World Ricotta Cheesecake is a lacto ovo vegetarian recipe with 12 servings. This dessert has 303 calories, 12g of protein, and 21g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of lemon juice, cream, cartons ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Ricotta Cheesecake, Ricotta Cheesecake, and Ricotta Cheesecake are very similar to this recipe.

Instructions

In a bowl, combine the zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumble. Press into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Refrigerate until chilled.

Ingredients you will need

Cinnamon

Butter

Sugar

Equipment you will use

Springform Pan

Bowl

For filling, beat the ricotta cheese, cream, sugar, flour, lemon juice, lemon peel and salt in a large bowl. Blend until smooth.

Ingredients you will need

Ricotta Cheese

Lemon Juice

Lemon Peel

Cream

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add eggs, beat on low until combined.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 50 minutes or until center is set.

Equipment you will use

Oven

Remove from the oven; let stand for 15 minutes (leave oven on).

Equipment you will use

Oven

Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling.

Ingredients you will need

Spread

Bake 10 minutes longer. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours or over night.

Equipment you will use

Oven

Knife

Frying Pan

Remove sides of pan. Refrigerate leftovers.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

394milliliters

zwieback crumbs 79milliliters

butter, softened 2

eggs, lightly beaten 2Tbsps

all-purpose flour 1teaspoons

ground cinnamon 118milliliters

half-and-half cream 1Tbsp

lemon juice 1teaspoon

finely grated lemon peel 850grams

cartons each) ricotta cheese 0teaspoons

salt 227grams

cup sour cream 2Tbsps

sugar 1teaspoon

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.