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Whipped Lemon Ricotta Cheesecake
HALF BAKED HARVEST11Ingredients
110Minutes
970Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. salted butter (melted)
- 12 sheets phyllo dough (frozen, thawed)
- 2 lb. whole milk ricotta cheese
- 1/4 cup heavy cream
- 1/2 cup honey
- 4 whole eggs (+ 2 egg yolks)
- 2 tsp. vanilla extract
- 2 tsp. lemon zest
- 2 tsp. lemon juice (preferably Meyer lemon)
- powder sugar
- Fresh berries
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol380mg127% |
| Sodium630mg26% |
| Potassium450mg13% |
| Protein36g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber4g16% |
| Sugars40g |
| Vitamin A35% |
| Vitamin C20% |
| Calcium50% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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