Ricotta Cheesecake Recipe

By dette

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

• FILLING:
• Ingredients
• 1-1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/3 cup butter, melted
• 2 cartons (15 ounces each) ricotta cheese
• 1 cup sugar
• 3 eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Hot Cherry Sauce (recipe also in Recipe Finder), optional

Details

Servings 12
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

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. Serve with Hot Cherry Sauce if desired. Refrigerate leftovers. Yield: 12 servings.



Nutrition Facts: 1 serving (1 slice) equals 234 calories, 11 g fat (6 g saturated fat), 81 mg cholesterol, 163 mg sodium, 29 g carbohydrate, trace fiber, 6 g protein.