Classic Italian Cheesecake
Source of Recipe
Kraft Foods
Recipe Introduction
Prep Time: 15 min; Total Time: 1 hr 45 min; Makes: 16 servings
List of Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
1/4 cup flour
1/2 cup whipping cream
2 tsp. vanilla
1 tsp. grated lemon peel
5 eggsRecipe
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.
MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and peel; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Size It Up
Serve this rich and indulgent cheesecake on a special occasion. It's sure to be a hit with your friends and family!
Make-Ahead
Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to serve.
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