ITALIAN CHEESECAKE
A slightly lighter version of cheesecake without the crust!
Provided by Lynn-Pgh
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
- Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
- Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 23.6 g, Cholesterol 64.1 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 88.8 mg, Sugar 20.1 g
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Banana Lover
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Kulelwa Kiscoh
[email protected]This cheesecake was really easy to make, and it turned out great! I used a store-bought crust to save time, and it still tasted delicious.
bitaniya woldeyes
[email protected]I made this cheesecake for my family, and they loved it! The ricotta filling was so light and fluffy, and the crust was the perfect combination of crunchy and chewy.
Aflatoon Ali
[email protected]This cheesecake was a bit dense, but the flavor was good.
Tshabu Vanessa
[email protected]I've made this cheesecake several times now, and it's always a hit at parties. The ricotta filling is so creamy and smooth, and the crust is the perfect combination of crunchy and chewy.
gabriel render
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Imdad Mangi
[email protected]This cheesecake was really easy to make, and it turned out great! I used a store-bought crust to save time, and it still tasted delicious.
Baybbi Lawrd
[email protected]I made this cheesecake for my family, and they loved it! The ricotta filling was so light and fluffy, and the crust was the perfect combination of crunchy and chewy.
Tabsr Apstd
[email protected]This cheesecake was a bit dense, but the flavor was good.
malik mani
[email protected]I've made this cheesecake several times now, and it's always a hit at parties. The ricotta filling is so creamy and smooth, and the crust is the perfect combination of crunchy and chewy.
Ahsanali Khan
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Aiyan Ahmed
[email protected]This cheesecake was really easy to make, and it turned out great! I used a store-bought crust to save time, and it still tasted delicious.
Lida Molila
[email protected]I made this cheesecake for my family, and they loved it! The ricotta filling was so light and fluffy, and the crust was the perfect combination of crunchy and chewy.
Bill Wilmot
[email protected]The cheesecake was a bit dense, but the flavor was good.
Akinwande Oluwafemi
[email protected]This cheesecake was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Bilal Niazi
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The ricotta filling is so creamy and smooth, and the crust is the perfect combination of crunchy and chewy.
Tach Ruman
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought crust to save time, and it still tasted delicious.
Hamza Latif
[email protected]I'm not a big fan of cheesecake, but this one was really good! The ricotta filling was light and fluffy, and the crust was nice and graham-crackery.
James Sarytchoff
[email protected]This cheesecake was a hit at my dinner party! The ricotta filling was creamy and flavorful, and the crust was perfectly crispy. I will definitely be making this again.