This super easy Italian cheesecake is the real deal. Not only it is delicious but very tasty. If you like cheesecake you are going to like this variation.
Ingredients: 1 cup HONEY MAID Graham Cracker Crumbs, 3 Tbsp. butter or margarine, 2 Tbsp. sugar, 4 cups 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.
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.
BAKE1 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.
This super easy Italian cheesecake is the real deal. Not only it is delicious but very tasty. If you like cheesecake you are going to like this variation. 
MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. 
