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I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.
Nutritional Facts 1 serving (1 piece) equals 332 calories, 19 g fat (11 g saturated fat), 118 mg cholesterol, 192 mg sodium, 33 g carbohydrate, trace fiber, 8 g protein.
Originally published as Lemon Ricotta Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p149
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 02, 2012 by Nilsa Vazquez
After reading several reviews which stated the cheesecake was too wet i only used half of the cream recommended and baked the cheesecake for an extra 15 minutes and it was still a bit wet. The flavor was of a lemon scented cheesecake and the consistency was not creamy like a normal cheesecake but still very tasty. I will definitely make this again but will omit the half and half. I think the liquid in the store bought ricotta will suffice. (i drained the store bought ricotta for a few hours but it did not release much liquid). After refrigerating overnight the cheesecake was definitely more solid/set...and still yummy. Try it.
Reviewed on Apr. 26, 2011 by cheryllynnjacob
Concerned about being runny after reading other reviews, so I beat the half-n-half to thicken it and baked the cheesecake in a water pan. It turned out perfect. I used fresh lemon peel as well. The taste is a delicate lemon, so I would love to have a lemon glaze to try on top. My family loved it for the Easter holiday.
Reviewed on Dec. 08, 2010 by jblanchard
This was the runniest cheesecake batter I've ever made and as a result I had to bake it longer than called for. The longer baking made for a cracked top once it cooled, but I was able to cover the crack with garnish. I made this for Thanksgiving dessert and it's lovely light texture and taste was great after a heavy meal.
Reviewed on Feb. 26, 2010 by Samo21
I LOVED making this cheesecake. I tasted SOO good!
Reviewed on Aug. 04, 2009 by Gwendolyn_M
I found this recipe too runny, so I cut the amount of Half&Half in half and it turned out GREAT. Wonderful flavor and a lovely light texture!
Reviewed on Mar. 05, 2009 by cryingbaby
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Reviewed on Mar. 27, 2008 by Monarchsmomma
This cheesecake has a nice lemon flavor. The texture is not like a normal cheesecake. It is creamy with some texture from the ricotta cheese.
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