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Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
179 calories; protein 8.1g; carbohydrates 23.6g; fat 5.8g; cholesterol 64.1mg; sodium 88.8mg. Full Nutrition
Most helpful positive review
Most helpful critical review
I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan but the cheesecake was only about 3/4" high. I was too embarassed to bring it to a dinner party the next night. Since I wasn't going to bring it I though I'd taste it - it is too coarse a texture for my liking. Also I thought it was too citrus-y tasting. I don't think I'll be making this one again. Read More
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(10) Reviews: Most Helpful
On important process left out by the recipe donor and the 1st reviewer is that most cheesecake recipes call for DRAINING the ricotta cheese by squeezing the ricotta thru a cheesecloth sack!! Read More
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(75) I tried this recipe and it was easy and delicious. I did have one problem. It came out rather flat. I solved this problem by adding a few tablespoons of flour to the recipe. Read More
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(36) 
I made individual cakes in ramekins and I omitted the rum and almond extracts since I didn't have either and I crushed spice snap cookies for a thin crust, and this recipe turned out great! It has a light texture with just the right amount of sweet, citrus flavour. This recipe is also great if you are trying to watch what you eat because its so low in calories and fat compared to a New York Style cheesecake. A delicious, satisfying dessert! Read More
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(34) Advertisement
ok peeps originally this is a peasant type of desert originating in Puglia south eastern Italy. Better known as Calzone di ricotta. it is a dence moist somewhat coarse texture and dose not rise like a cake kudos to Lynn you stuck to the original recipe as i recalled my Nonna making years ago you can also omit the rum extract and juice as well as replace the powdered sugar with granulated thanks ever so much Read More
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(16) I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan but the cheesecake was only about 3/4" high. I was too embarassed to bring it to a dinner party the next night. Since I wasn't going to bring it I though I'd taste it - it is too coarse a texture for my liking. Also I thought it was too citrus-y tasting. I don't think I'll be making this one again. Read More
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(10) I followed the receipe exactly it was very watery extremly sweet and it turned out flat. I would not recommend this receipe to anyone who dose not have a huge sweet tooth and dose not mind a flat watery cheesecake. Sorry to who ever submitted the receipe. Read More
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(9) Advertisement
I cut the sugar slightly - used two eggs and ameretto liqueur instead of almond extract. Also used a graham pie crust and it turned out great. Glad I found this simple and delicious recipe. Read More
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(8) This was a great dessert as 4 of us in our family is on the South Beach diet. I made powdered sugar from Splenda and followed the advice of the other reviewers and it turned out great. My husband also has diabetes so this is a great dessert for him. Read More
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(3) 
