Ricotta Cheesecake
From cerim 16 years ago
- 60 minutes to make
- Serves 8
The taste and texture of ricotta cheese makes this a refreshing change from the usual cream cheese cheesecakes, and it brings out the Italian in me!
Ingredients
- 4 Cups (30 ounces) ricotta cheese shopping list
- 1/2 Cup Granulated sugar shopping list
- 4 large eggs lightly beaten shopping list
- 1 TBS cornstarch shopping list
- 1 TSP almond extract shopping list
- 1 Cup heavy cream shopping list
- 1/3 Cop Finely Chopped almonds shopping list
How to make it
- Preheat the oven to 325 degrees F
- Drain the Ricotta Cheese of liquid
- In a large mixing bowl, beat the ricotta with sugar until it is light and fluffy
- Add the eggs, constarch, and almond extract
- Add the cream to the mixture, along with the almonds
- Pour the mixture into a deep baking dish prepared with crumb crust (seperate recipe)
- Bake for about 1 hour, or until done
- Turn off oven and prop door open and allow the cake to cool to room temperature
- Chill until ready to be served
- Hint: Adding some almond extract to the crumb crust recipe would make it a nutty yummy touch!
The Rating
Reviewed by 3 people-
I made this to take to a dinner with friends. Everyone loved it. It was easy to make and very tasty. Just one problem--the recipe should indicate a deep dish pie crust. I had about a third of the filling mixture left over. Thanks for a great rec...more
uhannigan
in loved it
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Love ricotta cake. Great post.
wolfpackjack
in Raleigh loved it
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this sounds fabulous!
cgendy
in Manalapan loved it
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