Food Faith Fitness · by Lori Mauer
Ricotta Cheesecake
NUTRITION · PER SERVING435M COOK
CAL 35%·PRO 25%
CARBS 53G30% OF CAL
0G FIBER39G ADDED4G INTRINSIC9G OTHER43G TOTAL SUGAR
FAT 50G64% OF CAL
28G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, tangy cheesecake made with ricotta and cream cheese, sweetened and flavored with lemon and vanilla. Elegant and slightly less dense than American cheesecake, perfect for special occasions.
dessertitalian🥧 baking dish🔥 ovenvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces cream cheese (softened)
- 1 container (16 ounces) ricotta cheese (drained if watery)
- 4 large eggs (at room temperature)
- 1 2/3 cups granulated sugar
- 1/2 cup unsalted butter (melted and cooled)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 pint sour cream
- Fresh fruit (for serving (optional))
At a glance
PER SERVING · TIME 435M
CAL 35%·PRO 25%
CARBS 53G30% OF CAL
0G FIBER39G ADDED4G INTRINSIC9G OTHER43G TOTAL SUGAR
FAT 50G64% OF CAL
28G SAT21G 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
- Sodium
- 319mg
- Total sugar
- 43g
- Added sugar
- 39g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 252mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.