Classic Italian Cheesecake
- Prep Time: 15 minutes (Total Time: 1 hour 45 minutes)
- Serving Size: 16
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 tablespoons Butter Or Margarine, Melted
- 2 tablespoons Sugar
- 4 cups POLLY-O Original Ricotta Cheese
- 1-1/4 cups Sugar
- 1/4 cup Flour
- 1/2 cup Whipping Cream
- 2 teaspoons Vanilla
- 1 teaspoon Grated Lemon Peel
- 5 Eggs
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 peel; 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 It Up
Serve this rich and indulgent cheesecake on a special occasion. It's sure to be a hit with your friends and family!
Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to serve.
RECIPE COURTESY OF KRAFT FOODS