First, I apologize. I didn't realize it, but when I said lemon ricotta cheesecake, I actually meant pie. It does taste very similar to a cheesecake, though.
This recipe is a variation on one which I found online years ago when my Dad started to ask why nobody made this any more (the recipe died along with the older relatives). I reformulated the recipe to make it healthier (using Egg Beaters and lowfat ricotta). You can, of course, use whole eggs and whole milk ricotta. I also use a combination of lemon and orange zest, but my Dad's aunt made it only with the lemon.
Also, this year, I'm using a whole-wheat pie crust I discovered at Whole Foods that is quite good and flaky. I got tired of trying to make decent pie crusts to have them turn out tough and dry.
* Exported from MasterCook *
Ricotta Pie with Citrus Flavors
Recipe By: Vicci
Servings: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 half package prepared pie crust
3 1/2 cups lowfat ricotta cheese
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
1 tablespoon vanilla extract
1 cup Egg BeatersĀ® 99% egg substitute
1 cup granulated sugar
On a floured surface, roll out the pie crust to fit into a 10" glass pie dish. Place crust in dish, roll and flute edges.
In a large bowl combine the ricotta through the vanilla and beat with an electric mixer at medium speed for 4 minutes. Slowly beat in Egg Beaters and beat for another minute. Gradually add sugar while beating mixture and continue to beat at medium speed for 2 additional minutes. Pour into pie crust and bake for about 70 minutes or until light golden on top. Do not overbake, the center will not be quite set but will firm up. Cover the edges of the crust with strips of foil if they start to overbrown.
Cool, then cover and refrigerate for at least 8 hours.
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Per serving: 342 Calories (kcal); 9g Total Fat; (24% calories from fat); 20g Protein; 44g Carbohydrate; 44mg Cholesterol; 892mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates
This recipe is a variation on one which I found online years ago when my Dad started to ask why nobody made this any more (the recipe died along with the older relatives). I reformulated the recipe to make it healthier (using Egg Beaters and lowfat ricotta). You can, of course, use whole eggs and whole milk ricotta. I also use a combination of lemon and orange zest, but my Dad's aunt made it only with the lemon.
Also, this year, I'm using a whole-wheat pie crust I discovered at Whole Foods that is quite good and flaky. I got tired of trying to make decent pie crusts to have them turn out tough and dry.
* Exported from MasterCook *
Ricotta Pie with Citrus Flavors
Recipe By: Vicci
Servings: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 half package prepared pie crust
3 1/2 cups lowfat ricotta cheese
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
1 tablespoon vanilla extract
1 cup Egg BeatersĀ® 99% egg substitute
1 cup granulated sugar
On a floured surface, roll out the pie crust to fit into a 10" glass pie dish. Place crust in dish, roll and flute edges.
In a large bowl combine the ricotta through the vanilla and beat with an electric mixer at medium speed for 4 minutes. Slowly beat in Egg Beaters and beat for another minute. Gradually add sugar while beating mixture and continue to beat at medium speed for 2 additional minutes. Pour into pie crust and bake for about 70 minutes or until light golden on top. Do not overbake, the center will not be quite set but will firm up. Cover the edges of the crust with strips of foil if they start to overbrown.
Cool, then cover and refrigerate for at least 8 hours.
- - - - - - - - - - - - - - - - - - -
Per serving: 342 Calories (kcal); 9g Total Fat; (24% calories from fat); 20g Protein; 44g Carbohydrate; 44mg Cholesterol; 892mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates