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graham cracker crumbs butter sugar POLLY-O Original Ricotta Cheese sugar flour whipping cream vanilla lemon zest eggs
Viewed: 109 - Published at: 9 years agoIngredients
- 1 cup graham cracker crumbs
- 3 Tbsp. butter or margarine, melted
- 2 Tbsp. sugar
- 4 cups POLLY-O Original Ricotta Cheese
- 1-1/4 cups sugar
- 1/4 cup flour
- 1/2 cup whipping cream
- 2 tsp. vanilla
- 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
- 5 eggs
Method
- Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
- Mix crumbs, butter and 2 Tbsp.
- sugar.
- Press firmly onto bottom of pan.
- Bake 10 min.
- Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and the 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 on low speed after each addition just until blended.
- Pour over crust.
- Bake 1 hour and 20 min.
- 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.
