Classic Italian Cheesecake

photo by:kraft

“On a par with what’s served in some of New York's famous Italian restaurants,” is what one fan says. Even better, this version offers the chance for leftovers.

time

prep:

15 min

total:

1 hr 45 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

Tbsp. butter or margarine, melted

Tbsp. sugar

cups POLLY-O Original Ricotta Cheese

1-1/4

cups sugar

1/4

cup flour

1/2

cup whipping cream

tsp. vanilla

tsp. grated lemon zest

eggs

Make It

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 zest; 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-Wise

Serve this rich and indulgent cheesecake on a special occasion. It's sure to be a hit with your friends and family!

Make Ahead

Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to serve.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

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a cook

posted:10/7/2002

I might try this for a special occasion if time permits.

kraft92

posted:3/29/2002

I made this dessert for a group of co-workers. It was absolutely devoured. When asked for the recipe I told them the Kraft website which made it very easy for me. I did use 10% cream instead of the whipping cream since it was all I had on hand and light ricotta cheese with no trouble.