Ricotta Cheesecake

"I clipped this recipe out of Homemakers Magazine many years ago and usually make it in the winter when I have candied citron left over from my holiday baking. I find it comparable in taste to any cheesecake made with cream cheese - it is not as heavy but still has that rich taste."
 
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Ready In:
1hr 50mins
Ingredients:
13
Yields:
1 cake
Serves:
6-8
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ingredients

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directions

  • Place the graham cracker crumbs in a mixing bowl.
  • Add the lemon peel, melted butter and sugar.
  • Blend well.
  • Press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set.
  • Preheat oven to 325 degrees F.
  • Drain the ricotta of liquid.
  • Place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron.
  • Add the cream and Marsala and mix until smooth.
  • Pour mixture over crumb crust.
  • Bake for 75 to 90 minutes or until filling is firm.
  • Turn oven off.
  • Prop door open and allow cheesecake to cool at room temperature.
  • Chill and garnish with almonds before serving.

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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