RecipesMagazine

Ricotta Cheesecake

Ricotta Cheesecake
This recipe serves 8. One serving contains 340 calories, 18g of protein, and 18g of fat. If you have salt, cinnamon, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 75 hours.

Instructions

1
Preheat oven to 325°F with rack in lower third.
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OvenOven
2
Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
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Cookie CrumbsCookie Crumbs
ButterButter
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Frying PanFrying Pan
3
Whisk together remaining ingredients and pour into crust.
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CrustCrust
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WhiskWhisk
4
Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
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OvenOven
5
Cool in pan on a rack (cake will sink a little).
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Frying PanFrying Pan
6
Serve cheesecake warm or at room temperature.
1
Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.
Ingredients you will need
Ricotta CheeseRicotta Cheese
DifficultyExpert
Ready In75 hrs
Servings8
Health Score4
Dish TypesLunchMain CourseMain DishDinner
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