The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (170)
Italian Lemon Ricotta Cheesecake Recipe
NUTRITION · PER SERVING690M COOK
CAL 19%·PRO 31%
CARBS 34G36% OF CAL
0G FIBER24G SUGAR9G OTHER
FAT 20G48% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and airy Italian ricotta cheesecake made with just five ingredients and lemon zest. Gluten-free and naturally lighter than traditional cheesecake.
dessertitalianbaked good🥧 baking dish🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 pounds whole milk ricotta cheese
- 8 large eggs
- 1 ¼ cup sugar
- 1 teaspoon vanilla extract
- Zest of 3 lemons
- Olive oil to coat the pan
At a glance
PER SERVING · TIME 690M
CAL 19%·PRO 31%
CARBS 34G36% OF CAL
0G FIBER24G SUGAR9G OTHER
FAT 20G48% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 195mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 328mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.