Ingredients for Italian Ricotta Cheesecake
- 1 cup ground pecans
- 32 ounces (about 4 cups) ricotta cheese
- 1 1/2 cups and 2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 teaspoon almond extract
- Powdered sugar, for dusting (to taste)
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How to Make Italian Ricotta Cheesecake
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- **Crust:** In a medium bowl, combine 1 cup of ground pecans with 2 tablespoons of granulated sugar. Sprinkle evenly over the bottom of the prepared pan and press gently to form a crust.
- **Filling:** In a large bowl, beat 32 ounces (about 4 cups) of ricotta cheese with 1 ½ cups of granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Add ¼ cup of all-purpose flour and beat for another 2-3 minutes until just combined. Be careful not to overmix.
- Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in 1 teaspoon of almond extract.
- Pour the batter over the prepared crust.
- Bake for 55-65 minutes, or until the cheesecake is set around the edges and the center has a slight jiggle. The top should be lightly browned.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack for at least 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before decorating.
- **Topping:** Before serving, dust the top with powdered sugar to taste.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
79g
Fat
30g
Carbs
8g
