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  Home » Cakes » Italian Ricotta Cheesecake
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Italian Ricotta Cheesecake
  Category: Cakes
  Author: Susan
  Date Posted: 7/24/2003
  Hits: 1,516
  Rating:  (3.0) votes 175
  Rate this recipe
Ingredients
Crust:
1 1/2 cups finely ground walnuts or pecans
2 tablespoons melted butter
1/2 teaspoon cinnamon

Filling:
2 pounds whole milk ricotta cheese
4 ounces cream cheese, softened
4 eggs
1 1/2 cups granular sugar substitute (such as Splenda®)
3 tablespoons Atkins Bake Mix
1 tablespoon vanilla extract
2 teaspoons grated lemon rind
Instructions
1. Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.

2. In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, bake mix, extract and lemon rind. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.

3. Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
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