Old-World Ricotta Cheesecake Recipe

Old-World Ricotta Cheesecake Recipe
Old-World Ricotta Cheesecake Recipe photo by Taste of Home
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Old-World Ricotta Cheesecake Recipe

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I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling

Ingredients

  • ZWIEBACK CRUST:
  • 1-2/3 cups zwieback crumbs
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 1/3 cup butter or margarine, softened
  • FILLING:
  • 2 cartons (15 ounces each) ricotta cheese
  • 1/2 cup half-and-half cream
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1/4 teaspoon salt
  • 2 eggs
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Directions

Combine crust ingredients; press over the bottom and 1-1/2 in. up the sides of a 9-in. springform pan. Chill. Meanwhile, for filling, combine ricotta cheese, cream, sugar, flour, lemon juice, peel and salt in a mixing bowl. Blend until smooth. Add eggs, one at a time, beating well after each addition. Pour into crust. Bake at 350° for 50 minutes or until center is set. For topping, beat all ingredients in a small mixing bowl. Gently spread over warm cheesecake. Return to oven for 10 minutes. Turn off oven; cool cheesecake in oven with door propped open for 30 minutes. Remove to a wire rack to cool completely. Chill for at least 3 hours. Yield: 12 servings.
Originally published as Old-World Ricotta Cheesecake in Grandma's Great Desserts Cookbook 1992, p30

Nutritional Facts

1 slice: 260 calories, 14g fat (9g saturated fat), 83mg cholesterol, 191mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 7g protein.

  • ZWIEBACK CRUST:
  • 1-2/3 cups zwieback crumbs
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 1/3 cup butter or margarine, softened
  • FILLING:
  • 2 cartons (15 ounces each) ricotta cheese
  • 1/2 cup half-and-half cream
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1/4 teaspoon salt
  • 2 eggs
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Combine crust ingredients; press over the bottom and 1-1/2 in. up the sides of a 9-in. springform pan. Chill. Meanwhile, for filling, combine ricotta cheese, cream, sugar, flour, lemon juice, peel and salt in a mixing bowl. Blend until smooth. Add eggs, one at a time, beating well after each addition. Pour into crust. Bake at 350° for 50 minutes or until center is set. For topping, beat all ingredients in a small mixing bowl. Gently spread over warm cheesecake. Return to oven for 10 minutes. Turn off oven; cool cheesecake in oven with door propped open for 30 minutes. Remove to a wire rack to cool completely. Chill for at least 3 hours. Yield: 12 servings.
Originally published as Old-World Ricotta Cheesecake in Grandma's Great Desserts Cookbook 1992, p30

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