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

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

Directions

Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled.
Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet.
Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers. 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.

  • 1-2/3 cups zwieback crumbs
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, softened
  • FILLING:
  • 2 cartons (15 ounces each) ricotta cheese
  • 1/2 cup sugar
  • 1/2 cup half-and-half cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled.
  2. Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet.
  3. Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Old-World Ricotta Cheesecake in Grandma's Great Desserts Cookbook 1992, p30

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