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Italian Lemon Ricotta Cheesecake

yield: 4 total time: 690 minutes
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Ingredients

  • 3 pounds whole milk ricotta cheese
  • 8 large eggs
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 lemons
  • olive oil uncheckedâ–˘, 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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