Lemon Ricotta Cheesecake Recipe

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Lemon Ricotta Cheesecake
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Ingredients:

Directions:

  1. In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.
  2. In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and peel. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet.
  3. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired. Yield: 12-14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 291.83 Kcal (1222 kJ)
Calories from fat 160.66 Kcal
% Daily Value*
Total Fat 17.85g 27%
Cholesterol 108.02mg 36%
Sodium 122.28mg 5%
Potassium 136.58mg 3%
Total Carbs 26.01g 9%
Sugars 16.51g 66%
Dietary Fiber 0.3g 1%
Protein 7.86g 16%
Vitamin C 3.9mg 6%
Iron 0.5mg 3%
Calcium 136mg 14%
Amount Per 100 g
Calories 219.2 Kcal (918 kJ)
Calories from fat 120.67 Kcal
% Daily Value*
Total Fat 13.41g 27%
Cholesterol 81.14mg 36%
Sodium 91.85mg 5%
Potassium 102.59mg 3%
Total Carbs 19.53g 9%
Sugars 12.4g 66%
Dietary Fiber 0.23g 1%
Protein 5.9g 16%
Vitamin C 2.9mg 6%
Iron 0.4mg 3%
Calcium 102.2mg 14%

* 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

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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