Tested till perfect Ricotta Walnut Cheesecake

Ricotta Walnut Cheesecake

The sweetness of currants disguises that this is a sugar-reduced cheesecake.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 tub 1tubricotta cheese, (475 g)
  • 1/4 cup 1/4cupsour cream
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tsp 1tspvanilla
  • 4 4eggeggs
  • 1/4 cup 1/4cupcurrantcurrants
  • 1 tbsp 1tbspgrated orange rind


  • 1/2 cup 1/2cupall-purpose flour
  • 1/2 cup 1/2cuptoasted walnut halfwalnut halves
  • 1/4 cup 1/4cupbutter, cubed
  • 1 tbsp 1tbspgranulated sugar
  • 1 pinch 1pinchsalt
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Grease 8-inch (2 L) springform pan; set aside.

Crust: In food processor, pulse flour, walnuts, butter, sugar and salt just until clumped together. Press evenly into prepared pan; prick all over with fork. Bake in centre of 375°F (190°C) oven until golden, 15 minutes. Let cool on rack.

In food processor, whirl ricotta with sour cream until smooth. Add sugar, flour and vanilla; whirl until smooth. Whirl in eggs, 1 at a time. Stir in currants and orange rind; pour over crust. Bake in centre of 325°F (160°C) oven until light golden and set around edge yet centre still jiggles slightly, about 1 hour.

Transfer to rack. Loosen side; let cool for 1 hour. Refrigerate until cold, 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional Information Per each of 10 servings: about

cal 270 pro 10g total fat 17g sat. fat 8g
carb 20g fibre 1g chol 113mg sodium 100mg

% RDI:

calcium 11 iron 8 vit A 13 vit C 2
folate 18
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