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Italian Cheesecake

By: Lynn-Pgh 
"A slightly lighter version of cheescake without the crust!"

This Kitchen Approved Recipe has an average star rating of 3.8 Rate/Review | Read Reviews (10)

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 -9 inch cake
 

Ingredients

  • 1 1/2 pounds ricotta cheese
  • 2 cups confectioners' sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon rum flavored extract
  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated orange zest

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 5.8g | Cholesterol: 70mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Dec. 9, 2002 by RFM   view full review
On important process left out by the recipe donor and the 1st reviewer is that most cheesecake...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Mar. 4, 2007 by ellen   view full review
I tried this recipe and it was easy and delicious. I did have one problem. It came out...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Feb. 2, 2008 by CRIMSON_CHAOS   view full review
I made individual cakes in ramekins and I omitted the rum and almond extracts since I didn't...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Dec. 17, 2010 by luvnit   view full review
ok peeps originally this is a peasant type of desert originating in Puglia south eastern...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 29, 2002 by ANITAHARRIS   view full review
I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan, but the...
The reviewer gave this recipe 1 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 29, 2002 by DOUBLED033068   view full review
I followed the receipe exactly, it was very watery, extremly sweet and it turned out flat. I...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Jun. 21, 2010 by Phyl.Andes   view full review
I cut the sugar slightly - used two eggs and ameretto liqueur instead of almond extract. Also,...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Feb. 9, 2010 by Judy Henss   view full review
This was a great dessert as 4 of us in our family is on the South Beach diet. I made powdered...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 14, 2008 by Mimmart   view full review
Extremely nice, very simple and effective, a little less cheese wourld also be effective
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 29, 2007 by herz   view full review
Think ricotta cream rather than cheesecake and this is an excellent dish...if you think of...

 

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