Directions:
- Preheat oven to 350°F
- To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
- To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
- Add eggs one at a time, mixing on low speed just until blended.
- Pour filling into crust. Bake for 1 hour or until cake is almost set.
- Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
- To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.85 Kcal (1745 kJ) | ||
| Calories from fat | 227.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.27g | 39% | |
|---|---|---|---|
| Cholesterol | 110.98mg | 37% | |
| Sodium | 232.32mg | 10% | |
| Potassium | 141.55mg | 3% | |
| Total Carbs | 35.46g | 12% | |
| Sugars | 17.2g | 69% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 12.17g | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 177.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 288.14 Kcal (1206 kJ) | ||
| Calories from fat | 157.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.47g | 39% | |
|---|---|---|---|
| Cholesterol | 76.71mg | 37% | |
| Sodium | 160.59mg | 10% | |
| Potassium | 97.84mg | 3% | |
| Total Carbs | 24.51g | 12% | |
| Sugars | 11.89g | 69% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 8.42g | 24% | |
| Iron | 0.8mg | 7% | |
| Calcium | 122.9mg | 18% | |
* 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.
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