Italian Cheesecake

By Hklbrries

[Whole milk ricotta makes this cheesecake creamy, but you can use part-skim ricotta too]

Cool, creamy cheesecake is perfect for summer. Here is an Italian-inspired version that uses ricotta cheese in place of some of the cream cheese. When making cheesecake keep these tips in mind:

1. Place the springform pan on a baking sheet as fillings can leak while baking.

2. To avoid overbaking, always check cheesecakes 10 minutes before the end of cooking time.

3. Remove cheesecakes from the oven while slightly "jiggly" in the center. This ensures they'll be creamy.

4. If the top cracks, pile on fruit and carry on.

Ingredients

• Crust:
• 1 1/2 cups graham cracker or amaretto cookie crumbs
• 6 tbsp melted butter
• 3 tbsp sugar
• Filling:
• 32 ounces whole milk ricotta cheese
• 1 (8 ounce) package light cream cheese, softened
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tsp grated lemon rind
• 1 tsp vanilla extract
• 4 eggs
• Confectioners' sugar (optional)
• Lemon slices (optional)

Preparation

Step 1

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 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 Information:
Per serving
350 calories
22 g fat
14 g protein
28 g carbohydrates
0 g fiber
250 mg sodium