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Desserts

Classic Italian Cheesecake

Classic Italian Cheesecake recipe
photo by:kraft
Rich, dense and featuring ricotta, not cream cheese, our Italian cheesecake would make anyone's Mamma proud.
time
prep:
15 min
total:
1 hr 45 min
servings
total:
16 servings
Magazine Acquisition

What You Need

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
5
 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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