Italian Ricotta Cheesecake

Makes 16
Prep 20 m
Chill 360 m
Bake 75 m
Chill or overnight

Ingredients

Crust:

Filling:

Topping:

Directions

Crust:

  1. 1 of 5 Beat butter, egg and sugar in small bowl until combined, 2 minutes. Beat in extracts.
  2. 2 of 5 Sift flour, baking powder and salt into medium-size bowl. Beat flour into egg mixture until dough forms.
  3. 3 of 5 Roll dough out between 2 sheets of waxed paper into 10-inch circle. Remove top sheet. Invert dough into 9-inch springform pan; press over bottom and 1/2 inch up sides of pan. Peel off paper. To patch any small holes, push dough together with fingers.
  4. 4 of 5 Scatter nuts over crust; lightly press nuts into crust. Brush pastry with a small amount of egg white. Discard rest of white. Wrap bottom and sides of 9-inch springform pan with foil.
  5. 5 of 5 Heat oven to 325 degrees F.

Filling:

  1. 1 of 2 Beat together ricotta cheese, sugar, eggs, flour, vanilla and lemon rind in medium-size bowl until well combined, about 2 minutes. Pour into crust. Place springform pan in large baking pan on oven rack. Pour hot water into large pan to come halfway up sides of springform.
  2. 2 of 2 Bake in 325 degree F oven for 1-1/4 hours or until filling is set. If top of filling begins to brown too much, cover loosely with aluminum foil. Remove springform pan from water bath; carefully remove foil from pan. Run knife around edge of cake. Cool pan on wire rack. Refrigerate 6 hours or overnight.

Topping:

  1. 1 of 1 Remove side of pan. Melt jam in small saucepan. Brush around top edge of cake, about 1 inch. Sprinkle border with nuts. Makes 16 servings.
Nutrition Information for Italian Ricotta Cheesecake
Servings Per Recipe: 16
Per Serving: 1 g fiber, 234 kcal cal., 9 g pro., 110 mg sodium, 102 mg chol., 5 g sat. fat, 25 g carb., 12 g Fat, total