Italian Cheesecake


A slightly lighter version of cheesecake without the crust!

Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
1 to 9 - inch cake


  • 1 ½ pounds ricotta cheese

  • 2 cups confectioners' sugar

  • 3 eggs

  • 1 ½ teaspoons vanilla extract

  • ½ teaspoon almond extract

  • ½ teaspoon rum flavored extract

  • 1 tablespoon grated lemon zest

  • ¼ cup fresh lemon juice

  • 1 tablespoon grated orange zest


  1. Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.

  2. 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.

  3. Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Nutrition Facts (per serving)

179 Calories
6g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 179
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 16%
Cholesterol 64mg 21%
Sodium 89mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 0%
Total Sugars 20g
Protein 8g
Vitamin C 4mg 19%
Calcium 163mg 13%
Iron 1mg 3%
Potassium 97mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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