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Italian Cheesecake




Source of Recipe


Relish Magazine






Recipe Introduction


We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake.






List of Ingredients



• Crust:
  
• 1 1/2 cups graham cracker or amaretto cookie crumbs
  
• 6 tablespoons melted butter
  
• 3 tablespoons sugar
  
• Filling:
  
• 32 ounces whole milk ricotta cheese
  
• 1 (8-ounce) package light cream cheese, softened
  
• 1 cup sugar
  
• 1/4 cup all-purpose flour
  
• 1 teaspoon lemon zest
  
• 1 teaspoon vanilla extract
  
• 4 eggs
  
• Confectioners’ sugar (optional)
  
• Lemon slices (optional)
  






Instructions



1. Preheat oven to 350F.
   
   
2. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
   
3. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
   
4. Add eggs one at a time, mixing on low speed just until blended.
   
5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
   
6. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
   
   
7. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.
   






Final Comments


Serves 12