Italian

Lemon Ricotta Cheesecake is for Dessert.

Lemon Ricotta Cheesecake takes 20 minutes to prepare.

Lemon Ricotta Cheesecake takes 104 minutes to cook.

Lemon Ricotta Cheesecake makes 16 servings.

The ingredients for Lemon Ricotta Cheesecake are:

Crust:
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:
2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Here is how you make Lemon Ricotta Cheesecake:

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325? F for 12-14 minutes or until lightly browned. Cool. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.Bake in the center of the oven for about 75 to 90 minutes at 300? F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.Cool cake on a wire rack. Cover, and chill till serving time.Serving Size: makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user DPCTUTOR2.

The nutritional information for Lemon Ricotta Cheesecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 132.7

• Total Fat: 5.8 g
• Cholesterol: 91.3 mg
• Sodium: 149.5 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 0.3 g
• Protein: 7.6 g

Lemon Ricotta Cheesecake is Italian cuisine.