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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. 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 eggs, lightly beaten |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
hot cherry sauce, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Serve with Hot Cherry Sauce if desired. Refrigerate leftovers. Yield: 12 servings.
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