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Italian Cheesecake

Source of Recipe


Internet






List of Ingredients



• 12 graham crackers (2 1/2" squares)
  
• 3 cups part skim ricotta cheese
  
• 1/2 cup fat free cream cheese
  
• 1/2 cup granulated sugar
  
• 1/4 cup cornstarch
  
• 2 teaspoons grated orange zest
  
• 4 eggs
  
• 1 1/2 tablespoons dark rum
  
• 2 teaspoons vanilla extract
  






Instructions



1. Preheat oven to 300 degrees.
   
   
2. Spray an 8" springform pan with cooking spray.
   
   
3. In a gallon size sealable plastic bag, crush the graham crackers to fine crumbs.
   
   
4. Sprinkle the crumbs into the bottom of the prepared pan and pat down evenly.
   
   
5. In a food processor, combine the riccota and cream cheese; sift the sugar and cornstarch onto the cheese mixture and add the zest.
   
   
6. Process about 20 seconds more, until smooth.
   
   
7. In a small bowl, combine eggs, rum and vanilla.
   
   
8. With the food processor running, add egg mixture.
   
   
9. Process about 10 seconds, until combines, scraping down the sides of bowl as needed.
   
   
10. Pour the batter into the prepared pan.
    
    
11. Bake 1 1/2 to 2 hours, until golden and puffed and a knife inserted in the center comes out clean.
    
    
12. Cool on a wire rack in the pan 1 hour.
    
    
13. Run a sharp knife around the inside of the pan to release the cheesecake.
    
    
14. Remove the ring; cool 1 hour more.
    
    
15. Wrap in foil and refrigerate overnight.
    
    
16. Cut into 8 equal slices and serve.
    
    
17. 198 calories per serving.