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Name: Italian Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Graham cracker crumbs, dry; 2 tb Oil; or melted butter; 1 tb Honey; + 2/3 cup; 4 Egg; 4 c Ricotta cheese; 2 ts Vanilla extract; 2 tb Flour, whole wheat; 2 ts Lemon peel; slivered; 2 tb Almonds, slivered; 1 tb Pumpkin seeds

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INGREDIENTS

1 c Graham cracker crumbs, dry
2 tb Oil; or melted butter
1 tb Honey; + 2/3 cup
4 Egg
4 c Ricotta cheese
2 ts Vanilla extract
2 tb Flour, whole wheat
2 ts Lemon peel; slivered
2 tb Almonds, slivered
1 tb Pumpkin seeds

Servings

INSTRUCTIONS

Combine crumbs, fat, and 1 tablespoon honey. Press on the bottom of a 9-inch springform pan and chill. Preheat oven to 325F. With a rotary or electric beater, mix eggs, one at a time, into ricotta until smooth and creamy. Beat in remaining honey, vanilla, and flour. fold in lemon peel and almonds. Pour batter into chilled crust. Scatter seeds on top. Bake for 1 hour until just firm and lightly colored on top. Turn oven off, open door, and leave cake to cool for 30 minutes. Then cool completely and chill before serving. Makes a 9-inch cake; serves 10 - 12 NOTE: Prepare in advance, as cake should be well chilled before being served. One tenth of this cake furnishes 15 grams protein and 290 calories. Posted to MM-Recipes Digest by "Robert Ellis" on Oct 3, 1998

NOTES

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Italian Cheesecake

1 c Graham cracker crumbs, dry
2 tb Oil; or melted butter
1 tb Honey; + 2/3 cup
4 Egg
4 c Ricotta cheese
2 ts Vanilla extract
2 tb Flour, whole wheat
2 ts Lemon peel; slivered
2 tb Almonds, slivered
1 tb Pumpkin seeds

Combine crumbs, fat, and 1 tablespoon honey.  Press on the bottom of a  9-inch springform pan and chill.  Preheat oven to 325F.   With a rotary or  electric beater, mix eggs, one at a time, into ricotta until smooth and  creamy.  Beat in remaining honey, vanilla, and flour. fold in lemon peel  and almonds.  Pour batter into chilled crust. Scatter seeds on top. Bake  for 1 hour until just firm and lightly colored on top. Turn oven off, open  door, and leave cake to cool for 30 minutes. Then cool completely and chill  before serving. Makes a 9-inch cake; serves 10 - 12    NOTE: Prepare in advance, as cake should be well chilled before being  served. One tenth of this cake furnishes 15 grams protein and 290 calories.    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Oct 3, 1998

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 12 Servings

Calories: 152
Calories from Fat: 81 (53%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.7g
Cholesterol 95.9mg		30 %
Sodium 126.1mg		4 %
Potassium 143mg		4 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.3g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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