Tuscan Cheesecake
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INGREDIENTS
INSTRUCTIONS
TIME DOES NOT INCLUDE COOLING AND REFRIGERATION. 1. Preheat oven to 350 F. 2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well. 3.Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-1/4 hours. 4.Turn oven off, leaving the cake within. Let stand for one hour. Remove, let cool, and refrigerate. This moist, light, and fluffy cheesecake is truly la dolce vita.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1185g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 2453 | ||
| Calories from Fat: 702 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 78g | 104 % | |
| Saturated Fat 32.9g | 164 % | |
| Monounsaturated Fat 27.2g | ||
| Polyunsanturated Fat 8g | ||
| Cholesterol 2222.3mg | 684 % | |
| Sodium 1234mg | 43 % | |
| Potassium 1146.9mg | 30 % | |
| Total Carbohydrate 331.9g | 98 % | |
| Dietary Fiber 0.6g | 3 % | |
| Sugars, other 331.2g | ||
| Protein 103.6g | 148 % | |
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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: 2453
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