Jesse's Italian Ricotta Cheesecake Recipe

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Jesse's  Italian Ricotta Cheesecake
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Ingredients:

Directions:

  1. Do not preheat the oven.
  2. Butter the sides and bottom of a 10 inch spring form pan.
  3. Blend the cheeses.
  4. Add sugar to the cheese mixture and mix well.
  5. Beat in the eggs one at a time.
  6. Add the vanilla, lemon juice corn starch, and butter and blend well.
  7. Fold-in the sour cream.
  8. Pour the batter into the prepared spring form pan.
  9. Place the pan in a cold oven and cook at 325° for one hour.
  10. Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
  11. Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.76 Kcal (2004 kJ)
Calories from fat 287.05 Kcal
% Daily Value*
Total Fat 31.89g 49%
Cholesterol 164.13mg 55%
Sodium 237.09mg 10%
Potassium 218.44mg 5%
Total Carbs 38.27g 13%
Sugars 31.4g 126%
Dietary Fiber 0.02g 0%
Protein 11.59g 23%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 204mg 20%
Amount Per 100 g
Calories 258.48 Kcal (1082 kJ)
Calories from fat 154.98 Kcal
% Daily Value*
Total Fat 17.22g 49%
Cholesterol 88.61mg 55%
Sodium 128.01mg 10%
Potassium 117.94mg 5%
Total Carbs 20.66g 13%
Sugars 16.95g 126%
Dietary Fiber 0.01g 0%
Protein 6.26g 23%
Vitamin C 0.3mg 1%
Iron 0.2mg 2%
Calcium 110.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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