A delightful Italian twist on the classic cheesecake. Instead of a big and heavy cheesecake you end up with a light and delightfully refreshing cheesecake that has you going back for another bite everytime.
Makes two cheesecakes.
Ricotta Cheesecake
A delightful Italian twist on the classic cheesecake. Instead of a big and heavy cheesecake you end up with a light and delightfully refreshing cheesecake that has you going back for another bite every time. Makes two cheesecakes
Servings: 16 Slices
Calories: 288kcal
Cost: 10
Equipment
- Oven
- mixing bowl
- whisk
Ingredients
- 3 cups ricotta cheese drained well
- 2 whole graham cracker crusts
- 1 whole orange zest
- 1 whole lemon zest
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup honey
- 2 tsp vanilla extract
- 1.5 tbsp cornstarch
Instructions
- Pre-heat oven to 350 degrees.
- Drain any excess moisture from your ricotta.
- Combine all ingredients into a large mixing bowl.
- Mix until smooth.
- Pour cheesecake batter into pie crusts.
- Bake at 350 degrees 40-45 minutes.
- Remove from oven and allow to cool in the refrigerator about 1 hour.
- Slice and Serve.
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