This Italian version of cheesecake has a much lighter taste than cream cheese cheesecake. The recipe calls for unsalted butter, breadcrumbs, raisins, flour, lemon zest, orange zest, Italian ricotta cheese, sugar, salt, eggs, and vanilla extract. The cheesecake is baked for 60-70 minutes at 350 degrees and can be stored in the fridge for up to three days. This recipe is from Daily Food, April 2005.
Davion
27.04.2023 @ 15:42
This Italian version of cheesecake has a much lighter taste than cream cheese cheesecake. The recipe calls for unsalted butter, breadcrumbs, raisins, flour, lemon zest, orange zest, Italian ricotta cheese, sugar, salt, eggs, and vanilla extract. The cheesecake is baked for 60-70 minutes at 350 degrees and can be stored in the fridge for up to three days. This recipe is from Daily Food, April 2005.