Old-World Ricotta CheesecakeI reconstructed this dessert based on an old recipe that had been in the family…
Old-World Ricotta Cheesecake
1-2/3 cups zwieback, rusk or plain biscotti crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/3 cup butter, softened FILLING: 2 cartons (15 ounces each) ricotta cheese 1/2 cup sugar 1/2 cup half-and-half cream 2 tablespoons all-purpose flour 1 tablespoon lemon juice 1 teaspoon finely grated lemon zest 1/4 teaspoon salt 2 large eggs, room temperature, lightly beaten TOPPING: 1 cup sour cream 2 tablespoons sugar 1 teaspoon vanilla extract
Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled.
Press onto bottom and 1-1/2 in.
up sides of a greased 9-in.
Refrigerate until chilled.
Preheat oven to 350°.
Beat all filling ingredients except eggs until smooth.
Add eggs; beat on low until combined.
Pour into crust.
Place pan on a baking sheet.
Bake until center is set, about 50 minutes.
Remove from oven; let stand 15 minutes, leaving oven on.
Combine topping ingredients; spoon around edge of cheesecake.
Carefully spread over filling.
Bake 10 minutes longer.
Loosen sides from pan with a knife; cool 1 hour.
Refrigerate 3 hours or overnight, covering when completely cooled.
Remove rim from pan.
Nutrition Facts 1 slice:
- 260 calories, 14g fat (9g saturated fat), 83mg cholesterol, 191mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 7g protein.