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Italian Lemon Ricotta Cheesecake

yield: 4 total time: 690 minutes

Ingredients

3 pounds whole milk ricotta cheese
8 large eggs
1 1/4 cups sugar
1 teaspoon vanilla extract
3 lemons
olive oil unchecked▢, to coat the pan

Nutrition

Calories : 1040 calories
Carbohydrate : 83 grams
Cholesterol : 595 milligrams
Fat : 59 grams
Fiber : 4 grams
Protein : 51 grams
SaturatedFat : 31 grams
Sodium : 430 milligrams
Sugar : 64 grams

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