Try this ricotta cheesecake with lemon sauce recipe, or contribute your own.
Suggest a better descriptionfor crust. combine all ingredients and press in to 9 in springform pan
for filling: beat ricotta until smooth and light. add remaining ingrediants in order, beating after each addition. pour into pan and bake 1 1/2 hrs or til set at 325.
chill. spoon lemon sauce over.
sauce
add water to cornstarch in 1 qt saucepan, stirring constantly til smooth. place over med-low heat and cook til cornstarch is dissolved. add remaining ingredients and bring to boil over medium heat, stirring contantly til thickened and clear.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 353 | ||
Calories from Fat: 180 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 227mg | 70 % | |
Sodium 5973.9mg | 206 % | |
Potassium 398.6mg | 10 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 26.5g | ||
Protein 16.7g | 24 % | |
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. |
Calories per serving: 353
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