Italian Cheesecake

Name: Italian Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Yield: 1 -9 inch cake
Ingredients: 1 ½ pounds ricotta cheese; 2 cups confectioners' sugar; 3 large eggs 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

Rating: 3.94 stars

17 Ratings
13 Reviews
3 Photos

A slightly lighter version of cheesecake without the crust!

By Lynn-Pgh

Gallery

Recipe Summary

prep:

30 mins

cook:

50 mins

additional:

10 mins

total:

1 hr 30 mins

Servings:

Yield:

1 -9 inch cake

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 ½ pounds ricotta cheese
2 cups confectioners' sugar
3 large eggs 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

Directions

Step 1

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

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Step 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.
Step 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; protein 8.1g 16% DV; carbohydrates 23.6g 8% DV; fat 5.8g 9% DV; cholesterol 64.1mg 21% DV; sodium 88.8mg 4% DV. Full Nutrition

Reviews (13)

Most helpful positive review

RFM

12/10/2002

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

Helpful

(75)

Most helpful critical review

ANITAHARRIS

08/29/2002

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

Helpful

(10)

17 Ratings

5 star values: 5
4 star values: 8
3 star values: 3
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

RFM

12/09/2002

Helpful

(75)

ellen

03/04/2007

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

Helpful

(36)

CRIMSON_CHAOS

02/02/2008

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

Helpful

(33)

luvnit

12/17/2010

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

Helpful

(16)

ANITAHARRIS

08/29/2002

Helpful

(10)

DOUBLED033068

08/29/2002

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

Helpful

(9)

Phyl.Andes

06/21/2010

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

Helpful

(8)

Judy Henss

02/09/2010

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

Helpful

(3)

herz

01/29/2007

Think ricotta cream rather than cheesecake and this is an excellent dish...if you think of cheesecake it is a little disappointing Read More

Helpful

(3)

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Nutritional Information

Italian Cheesecake

Servings Per Recipe: 12
Calories: 178.5

% Daily Value *

protein: 16 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 9 %

saturated fat: 16 %

cholesterol: 21 %

vitamin a iu: 6 %

niacin equivalents: 11 %

vitamin b6: 2 %

vitamin c: 6 %

folate: 4 %

calcium: 16 %

iron: 3 %

magnesium: 4 %

potassium: 3 %

sodium: 4 %

thiamin: 2 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Italian Cheesecake

1 of 13

All Reviews

RFM

12/09/2002

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!!

Helpful

(75)

ellen

03/04/2007

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.

Helpful

(36)

CRIMSON_CHAOS

02/02/2008

Helpful

(33)

luvnit

12/17/2010

Helpful

(16)

ANITAHARRIS

08/29/2002

Helpful

(10)

DOUBLED033068

08/29/2002

Helpful

(9)

Phyl.Andes

06/21/2010

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.

Helpful

(8)

Judy Henss

02/09/2010

Helpful

(3)

herz

01/29/2007

Think ricotta cream rather than cheesecake and this is an excellent dish...if you think of cheesecake it is a little disappointing

Helpful

(3)

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Italian Cheesecake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Italian Cheesecake

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Italian Cheesecake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Italian Cheesecake