Lemon Ricotta Cheesecake Recipe

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Lemon Ricotta Cheesecake
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Ingredients
15
Count
Nutrition
607
Calories
Total time
95
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 606.97 Kcal (2541 kJ)
Calories from fat 392.8 Kcal
% Daily Value*
Total Fat 43.64g 67%
Cholesterol 216.61mg 72%
Sodium 342.61mg 14%
Potassium 271.74mg 6%
Total Carbs 40.83g 14%
Sugars 26.21g 105%
Dietary Fiber 0.34g 1%
Protein 14.75g 29%
Vitamin C 4.5mg 8%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 251.3mg 25%
Amount Per 100 g
Calories 242.03 Kcal (1013 kJ)
Calories from fat 156.63 Kcal
% Daily Value*
Total Fat 17.4g 67%
Cholesterol 86.37mg 72%
Sodium 136.62mg 14%
Potassium 108.36mg 6%
Total Carbs 16.28g 14%
Sugars 10.45g 105%
Dietary Fiber 0.14g 1%
Protein 5.88g 29%
Vitamin C 1.8mg 8%
Iron 0.3mg 4%
Calcium 100.2mg 25%

* 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

  • 15.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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