OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
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Anil Rai
[email protected]I would not recommend this recipe to anyone.
Vincent Magona
[email protected]This cheesecake was a complete disaster. The crust was burnt and the cheesecake itself was curdled.
Samran Ranjha
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The texture was grainy and the flavor was bland.
Dj Arif
[email protected]This cheesecake is very dense and rich. I would recommend serving it with a light fruit sauce or whipped cream.
M junaid Shaikh
[email protected]I found the crust to be a bit too crumbly, but the cheesecake itself was very good.
Sampson Young
[email protected]This cheesecake is a little too sweet for my taste, but it's still very good.
Ted Truce
[email protected]I'm not a big fan of ricotta cheese, but I really liked this cheesecake. The flavor is very subtle and the texture is very creamy.
Agankhan Agankhan
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and impressive dessert.
stanoh muema
[email protected]I love the combination of the ricotta cheese and the lemon zest in this cheesecake. It's so refreshing.
Hamza Munir
[email protected]This cheesecake is so creamy and decadent. It's the perfect dessert for any occasion.
Bithi Akter Shanta
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser.
Nikiwe Mavuka
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can use my food processor to make the crust.
Keagan Hutt
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Md Jahaggir
[email protected]This ricotta cheesecake is the best I've ever had! The texture is so creamy and the flavor is perfectly balanced. I will definitely be making this again.