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Ricotta Cheesecake in Pine Nut Crust recipe

This is a microwave recipe for ricottacheesecake.

Recipe: Ricotta Cheesecakein Pine Nut Crust

1/4 cup unsalted butter
3/4 cup vanilla wafer crumbs
1/2 cup chopped pine nuts
1 (15-ounce) container ricotta cheese
1 cup sour cream
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
2 teaspoons finely grated lemon peel

  • Microwave butter in a 9-inch glass pieplate on HIGH for 1 to 1 1/2 minutes, or until melted. Stir invanilla wafer crumbs and pine nuts until well blended. Pressfirmly against the bottom and sides to form a crust. Microwaveon HIGH for 1 1/2 to 2 1/2 minutes, or until set, rotating thedish once halfway through the cooking time. Set aside.
  • In a microwave-safe bowl, combine togetherricotta cheese, sour cream, sugar, eggs, flour and grated lemonpeel. Microwave on HIGH for 6 to 10 minutes, or until very warm,stirring every two minutes. The mixture will be lumpy at thispoint, but it will cook into a smooth pie.
  • Pour the filling into the crust, smoothingevenly on top. Place the pie dish on top of a microwave-safebowl and microwave on MEDIUM for 8 to 14 minutes, or until thecenter is almost set, rotating once or twice. (When you touchthe top with your finger the cheesecake underneath should feelmoist but be set, not gooey; the sides will begin to pull awayfrom the crust).
  • Cool for 30 minutes and then chill for3 hours before serving.

    Makes 8 servings.

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  • Comments

    1 Comment


    Easy to make and impressive to look at but def needs something to give it added oomph. More parmesan and nutmeg might do it, I added extra pine nuts anyway. Both my friends added salt and pepper but also asked for recipe. Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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