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Italian Ricotta Cheesecake

Rated as 3.89 out of 5 Stars

"This is my grandfather's recipe, it's a basic recipe for Italian cheesecake."
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1 h 10 m servings 214
Original recipe yields 16 servings (2 cheesecakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
  2. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
  3. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

Nutrition Facts

Per Serving: 214 calories; 9.5 17.3 13.2 131 146 Full nutrition

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Read all reviews 25
  1. 27 Ratings

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Most helpful positive review


Most helpful critical review

This didn't turn out well, at all!

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Beyond yummy. I used Grand Marnier Liquer instead of whisky. I also used orange extract instead of orange zest. I served it with a sweet strawberry sauce.

This didn't turn out well, at all!

When my grandmother passed, she took her recipes with her. This is the closest I have come to replicating her cheesecake. Only thing I did different was omit the orange zest, and add a pinch o...

Very easy and not too sweet. I used small custard dishes and halved the recipe. I prefer almond extract over vanilla in many recipes and used it in this. Sprinkle cinnamon on top after done and...

Thanks! My nonna gave me her recipe, but didn't tell me to refrigerate it or leave it on the counter. Appreciate your specific reference to refrigerator...

This cheesecake is very Italian and delicious. The best part is, it's so easy to make!

This is like my Grandmother's Recipe!!!!! EECELLENT!!! :-)

I like this cheesecake. I put two cans of cherry filling on top of a 12 X 9. I was apprehensive about it after my first slice, preferring cream cheese, but after day 3 it's growing on me. Litera...