Directions:
- In a bowl, combine the zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumble. Press into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Refrigerate until chilled.
- For filling, beat the ricotta cheese, cream, sugar, flour, lemon juice, lemon peel and salt in a large bowl. Blend until smooth. Add eggs, beat on low until combined. Pour into crust. Place pan on a baking sheet.
- Bake at 350° for 50 minutes or until center is set. Remove from the oven; let stand for 15 minutes (leave oven on). Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours or over night. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.44 Kcal (726 kJ) | ||
| Calories from fat | 106.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 18% | |
|---|---|---|---|
| Cholesterol | 63.33mg | 21% | |
| Sodium | 95.36mg | 4% | |
| Potassium | 69.68mg | 1% | |
| Total Carbs | 11.62g | 4% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 5.43g | 11% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 94.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 233.49 Kcal (978 kJ) | ||
| Calories from fat | 143.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.98g | 18% | |
|---|---|---|---|
| Cholesterol | 85.26mg | 21% | |
| Sodium | 128.38mg | 4% | |
| Potassium | 93.81mg | 1% | |
| Total Carbs | 15.64g | 4% | |
| Sugars | 11.12g | 33% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 7.31g | 11% | |
| Vitamin C | 1.1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 127.1mg | 9% | |
* 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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