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Italian Cheesecake with Candied Orange and Lemon Peel

 

Italian Cheesecake recipe
93

Yield

16

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

crust
1 each shortbread pie crust
*
1 x lemon zest
and ameretto
*
cheesecake
3 ¼ cups ricotta cheese
30 oz
4 large eggs
large
cup sugar
granulated
¼ cup unbleached all-purpose flour
¼ cup liqueur
ameretto
*
3 tablespoons golden raisins
1 tablespoon candied orange peel
finely chopped
*
1 tablespoon candied lemon peel
finely chopped
*

Directions

Preheat the oven to 325℉ (160℃).

Press the ricotta through a sieve. In a large mixing bowl, beat together the drained cheese, eggs, sugar, and flour.

Stir in the liqueur, raisins and fruits. Pour the mixture into the prepared crust and bake for 1 hour.

Remove the cake from the oven and cool to room temperature.

Chill before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 42738% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 263mg 88%
Sodium 156mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 2%
Sugars g
Protein 37g
Vitamin A 14% Vitamin C 0%
Calcium 24% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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