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Ingredients
| graham crackers (crushed): 1 cup |
| margarine (oleo): 3 Tbl |
| granulated sugar: 2 Tbl |
| ricotta cheese (whole milk): 4 cups |
| granulated sugar: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| heavy whipping cream (fluid): 1/2 cup |
| vanilla extract: 2 tsp |
| grated parmesan cheese: 1 tsp |
| eggs: 5 |
Classic Italian Cheesecake
Credit: www.kraftrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
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 zest; 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.
Kraft Kitchens Tips Size-Wise 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. How to Test Cheesecake Doneness To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.