OLD-WORLD RICOTTA CHEESECAKE
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 reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
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Monica Mwangi
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Md Dayan
[email protected]I would definitely recommend this cheesecake to anyone who loves ricotta cheese.
Md Safi mia
[email protected]This cheesecake was perfect! It was creamy, smooth, and had just the right amount of sweetness.
Hsjrjrhje Isishgdhejsi
[email protected]This cheesecake was a bit too time-consuming to make. I think I would have preferred a recipe that was quicker and easier.
Olivia Cruise
[email protected]I'm not really a fan of ricotta cheese, but I thought I'd give this cheesecake a try. I was pleasantly surprised! The ricotta cheese gave it a really unique and delicious flavor.
Okas Shedrack
[email protected]This cheesecake was a bit too expensive to make. I think I could have found a cheaper recipe.
Theresa Shaffer
[email protected]This cheesecake was easy to make and it turned out great! I will definitely be making it again.
Sowkot Ahmed
[email protected]I made this cheesecake for my family and they loved it! It was the perfect dessert for a special occasion.
Dixie Carlson
[email protected]This cheesecake was a bit too sweet for my taste. I think I would have preferred a less sugary filling.
Heer jaan
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. The crust was too crumbly and the filling was too runny.
YouNaS KhaN
[email protected]The flavor of this cheesecake was a bit bland. I think it needed more sugar or vanilla extract.
Khalil Azhar
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Evil boi
[email protected]I was a bit skeptical about making a ricotta cheesecake, but I'm so glad I did. It was delicious! The ricotta cheese gave it a really rich and creamy texture.
Colrxs
[email protected]This is the best ricotta cheesecake I've ever had. It's so light and fluffy, and the flavor is amazing.
Ella Joyce
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Alex Dermenji
[email protected]This ricotta cheesecake was a hit at my dinner party! The texture was creamy and smooth, and the flavor was perfectly balanced. I will definitely be making this again.