Lemon Ricotta Cheesecake Recipe

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Lemon Ricotta Cheesecake
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Ingredients
16
Count
Nutrition
405
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325
  2. In mixing bowl, combine wafer crumbs, butter, and lemon zest
  3. Press into greased 9 inch spring form pan
  4. Bake for 12-14 minutes or until browned lightly
  5. Set aside to cool
  6. In large mixing bowl, beat cream cheese and ricotta until smooth
  7. In another bowl, combine sugar and cornstarch
  8. Add to cheese and beat well
  9. Add eggs and cream, beating on low until just combined
  10. Beat in lemon juice, zest and vanilla until blended
  11. Pour into cooled crust
  12. Put pan onto baking sheet
  13. Bake for 70-80 minutes or until center is almost set
  14. Cool on rack for 10-15 minutes
  15. Run knife along sides to loosen
  16. Let sit another hour
  17. Refrigerate until chilled
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 404.65 Kcal (1694 kJ)
Calories from fat 261.87 Kcal
% Daily Value*
Total Fat 29.1g 45%
Cholesterol 144.4mg 48%
Sodium 228.41mg 10%
Potassium 181.16mg 4%
Total Carbs 27.22g 9%
Sugars 17.48g 70%
Dietary Fiber 0.23g 1%
Protein 9.83g 20%
Vitamin C 3mg 5%
Iron 0.5mg 3%
Calcium 167.6mg 17%
Amount Per 100 g
Calories 242.03 Kcal (1013 kJ)
Calories from fat 156.63 Kcal
% Daily Value*
Total Fat 17.4g 45%
Cholesterol 86.37mg 48%
Sodium 136.62mg 10%
Potassium 108.36mg 4%
Total Carbs 16.28g 9%
Sugars 10.45g 70%
Dietary Fiber 0.14g 1%
Protein 5.88g 20%
Vitamin C 1.8mg 5%
Iron 0.3mg 3%
Calcium 100.2mg 17%

* 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

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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