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Ricotta Cheesecake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)151.9318
Energy (kCal)5998.9838
Carbohydrates (g)553.5563
Total fats (g)358.9508
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees. | 2. Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. | 3. Grease the bottom and sides of 9-inch spring-form pan. | 4. Pour in mixture and bake in preheated oven for 1 hour and 5 minutes. | 5. Turn off oven and allow pan to remain in the oven for 1 more hour. | 6. Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 16 ounces softened 1338.12 15.876 32.2056 129.7296
    ricotta cheese 16 ounces 789.2499 13.7892 51.0744 58.8762
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 5 357.5 1.8 31.4 23.775
    cream 16 ounces sour 898.1119 21.0013 11.0676 87.77
    vanilla 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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