Ricotta Walnut Cheesecake Ricotta Walnut Cheesecake

Author: Canadian Living

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

  • Portion size 10 servings
  • Credits : Holiday Celebrations: 2007




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 facts Per each of 10 servings: about

  • Sodium 100 mg
  • Protein 10 g
  • Calories 270.0
  • Total fat 17 g
  • Cholesterol 113 mg
  • Saturated fat 8 g
  • Total carbohydrate 20 g


  • Iron 8.0
  • Folate 18.0
  • Calcium 11.0
  • Vitamin A 13.0
  • Vitamin C 2.0
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Ricotta Walnut Cheesecake