Italian Cheese Cake

3 Reviews
100% would make this recipe again

Easy, quick, and delicious.

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Preparation : 10 min Cooking : 30 min Standing : 20 min Cooking Dish : 8.5 po. (21 cm) diameter
220 calories/serving

Ingredients

parchment paper
2 1/2 cups ricotta cheese 500 g
1 pinch salt 0.4 g
4 tbsp sugar 50 g
2 tbsp white flour (all purpose) 16 g
1/4 tsp lemon zest 4 lemons
1 1/2 tbsp raisins 16 g
2 tbsp pine nuts 16 g
3 eggs size large
1 egg yolks
2 tsp icing/confectioners' sugar 5 g
1/4 tsp ground cinnamon 1 g
1/4 cup raspberries, to garnish [optional] 35 g

Method

  1. Preheat the oven to 175°C/350°F. Butter and line with parchment paper a springform cake pan, then put the pan on a baking sheet.
  2. In a bowl, using a fork, mix the ricotta with salt, sugar, and flour. Stir in the lemon zest, raisins, and pine nuts. Add the eggs one at a time, mixing well after each addition.
  3. Separate the white and yolk of one egg. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use in another recipe. Incorporate the yolk to the mixture.
  4. Transfer the mixture to the prepared cake pan. Put the pan (on the baking sheet) in the middle of the oven. Bake for about 30 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake pan out of the oven and let it cool down about 20 min.
  5. When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar mixed with cinnamon. If desired, you may garnish with berries then serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

220

Fat

10 g

16 %

Saturated 5.3 g
+ Trans 0 g

26 %

Cholesterol

170 mg

Sodium

160 mg

7 %

Carbohydrate

18 g

6 %

Fibre

0 g

1 %

Sugars

11 g

Net Carbs

18 g

Protein

14 g

Vitamin A

15 %

Vitamin C

0 %

Calcium

22 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Excellent source of  :
Selenium, Vitamin B12
Good source of  :
Calcium, Folacin, Phosphorus, Vitamin A, Vitamin B2, Zinc
Source of  :
Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Meat and Alternatives 1 ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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