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Ricotta Cheesecake
A delightful Italian twist
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on the classic cheesecake. Instead of a big and heavy cheesecake you end up with a light and delightfully refreshing
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cheesecake that has you going
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back for another bite every time. Makes two cheesecakes
Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Cooling
1
hour
hr
Total Time
2
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
Italian
Keyword:
cheesecake, desserts, holiday baking, italian, ricotta
Servings:
16
Slices
Calories:
288
kcal
Author:
Chef Ryan Callahan
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
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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.