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Ricotta Cheesecake

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Photo Modified: Flickr/zingyyellow...!

This Ricotta Cheesecake from chef Jennifer Cole of Fabbrica Restaurant in Williamsburg, Brooklyn, is not your typical American cheesecake. It is Italian-style made with fresh ricotta and bursting with lemon.

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Ingredients

For the crust

  • 10 ½ Ounces digestive cookies, such as Hobnobs, ground
  • 1 Tablespoon butter
  • 1 Tablespoon sugar

For the filling

  • 2 ½ Pounds fresh ricotta cheese
  • ¾ Cup sugar
  • 4 Teaspoons lemon juice
  • zest of 2 lemons
  • 8 eggs
  • ¼ Cup all-purpose flour
  • 1 Tablespoon kosher salt

Directions

For the crust

Blend together the cookies, butter, and sugar, and press into the bottom of a 10-inch spring form pan. 

For the filling

Preheat the oven to 325 degrees F.

Mix together the ricotta, sugar, lemon juice and zest. Incorporate the eggs one at a time with a whisk, then add in the flour and salt. Pour on top of the crust. Cover with aluminum foil and bake for 30 minutes. 

Nutritional Facts
Servings10
Calories Per Serving468
Total Fat23g36%
Sugar24gN/A
Saturated12g61%
Cholesterol189mg63%
Protein20g39%
Carbs46g15%
Vitamin A201µg22%
Vitamin B120.7µg11.8%
Vitamin B60.1mg6.3%
Vitamin C7mg12%
Vitamin D0.9µg0.2%
Vitamin E0.6mg2.9%
Vitamin K3µg4%
Calcium271mg27%
Fiber0.7g3%
Folate (food)37µgN/A
Folate equivalent (total)90µg22%
Folic acid31µgN/A
Iron2mg12%
Magnesium24mg6%
Monounsaturated8gN/A
Niacin (B3)1mg7%
Phosphorus287mg41%
Polyunsaturated2gN/A
Potassium218mg6%
Riboflavin (B2)0.5mg29.2%
Sodium493mg21%
Sugars, added16gN/A
Thiamin (B1)0.2mg10.8%
Zinc2mg13%