Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Lemon-Ricotta Cheesecake
NUTRITION · PER SERVING135M COOK
CAL 25%·PRO 32%
CARBS 40G32% OF CAL
0G FIBER30G SUGAR10G OTHER
FAT 32G58% OF CAL
20G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy lemon-ricotta cheesecake made with mascarpone and baked on a cookie crust. Rich, tangy, and requires overnight chilling before serving.
dessertitalianbaked good🥣 mixer🌡️ thermometer🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 10- 3 lbs. whole milk fresh ricotta, (low-fat won’t work here; Calabro brand, sold at Whole Foods, is nice)
- 1 tablespoon butter, softened
- ¼ cup grated or smashed cookie of choice, Jules Detrooper butter waffles are so good
- 1 teaspoon plus 1½ cups sugar
- 1 cup mascarpone
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
At a glance
PER SERVING · TIME 135M
CAL 25%·PRO 32%
CARBS 40G32% OF CAL
0G FIBER30G SUGAR10G OTHER
FAT 32G58% OF CAL
20G SAT12G 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
- 1h
- Cook
- 1h 15m
- Sodium
- 205mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 355mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.