Ricotta Cheesecake Recipe

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Ricotta Cheesecake
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Ingredients
12
Count
Nutrition
304
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Note: The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate.
  2. 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In small bowl, combine amaretti crumbs and 4 tablespoons of melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining tablespoon melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools. Empty crumbs into springform pan and press evenly into pan bottom (See illustration). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.) Brush sides of springform pan with remaining melted butter.
  3. 2. For the filling: While crust cools, place drained ricotta in food processor and process until very smooth, about 1 minute. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended, about 1 more minute. Scrape mixture into large bowl.
  4. 3. In bowl of standing mixer, beat egg whites at high speed until they hold stiff peaks. Fold whites into ricotta mixture until fully incorporated and pour mixture evenly into cooled crust.
  5. 4. Bake cheesecake until top is lightly browned and instant-read thermometer inserted into center registers about 150 degrees, about 1 1/4 hours. (Perimeter of cake should be firm, but center will jiggle slightly. It will solidify further as cake cools.) Transfer pan to wire rack and cool for 5 minutes. Run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set, at least 5 hours or up to 2 days.
  6. 5. To unmold cheesecake, remove sides of pan. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.03 Kcal (1273 kJ)
Calories from fat 165.73 Kcal
% Daily Value*
Total Fat 18.41g 28%
Cholesterol 132.87mg 44%
Sodium 136.04mg 6%
Potassium 126.69mg 3%
Total Carbs 18.69g 6%
Sugars 14.86g 59%
Dietary Fiber 0.03g 0%
Protein 12.73g 25%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 200.7mg 20%
Amount Per 100 g
Calories 199.11 Kcal (834 kJ)
Calories from fat 108.54 Kcal
% Daily Value*
Total Fat 12.06g 28%
Cholesterol 87.02mg 44%
Sodium 89.09mg 6%
Potassium 82.97mg 3%
Total Carbs 12.24g 6%
Sugars 9.73g 59%
Dietary Fiber 0.02g 0%
Protein 8.33g 25%
Iron 0.3mg 2%
Calcium 131.4mg 20%

* 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

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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