Italian Cheese Cake

3 Reviews
100% would make this recipe again

Easy, quick, and delicious.

This recipe is incompatible with your food profile

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


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


  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)


% Daily Value




10 g

16 %

Saturated 5.3 g
+ Trans 0 g

26 %


170 mg


160 mg

7 %


18 g

6 %


0 g

1 %


11 g

Net Carbs

18 g


14 g

Vitamin A

15 %

Vitamin C

0 %


22 %


7 %


This recipe is :
Diet-related health claims  :
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


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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.