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Italian Cheesecake with Candied Orange & Lemon Peel

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Submitted by Phyll 2

Italian Cheesecake recipe

YIELD

16 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

crust
1 1
EACH EACH SHORTBREAD PIE CRUST *
1 1
X X LEMON ZEST
and ameretto *
cheesecake
3 ¼ 769
CUPS ML RICOTTA CHEESE
30 oz
4 4
LARGE LARGE EGGS
large
158
CUP ML SUGAR
granulated
¼ 59
CUP ML LIQUEUR
ameretto *
3 45
TABLESPOONS ML GOLDEN RAISINS
1 15
TABLESPOON ML CANDIED ORANGE PEEL
finely chopped *
1 15
TABLESPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 427 38% 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?
Trans-fat Free
 
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