Ingredients
Scale
- 3 pounds whole milk ricotta cheese
- 1 ΒΌ cups (259g) sugar
- 1 teaspoon vanilla extract
- 4 teaspoons lemon zest (from about 3 lemons)
- 8 large eggs (divided)
Instructions
- Prepare a fine-mesh strainer or colander lined with cheesecloth over a bowl.
- Spoon ricotta into the cheesecloth and cover it.
- Let the ricotta strain for at least 4 hours or overnight, then discard the liquid.
Notes
Straining the ricotta improves the texture of the cheesecake.
Allow the cake to cool completely before slicing for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.