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Ricotta Cheeseake Recipe

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This recipe for Ricotta Cheeseake, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 cartons (15 ounces each) ricotta cheese
1 cup sugar
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Hot Cherry Sauce, or Macerated Strawberry's

Directions:
Directions:
In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place on a baking sheet. Bake at 400 for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.
In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
Place pan on a baking sheet. Bake at 350 for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers

Number Of Servings:
Number Of Servings:
12

 

 

 

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