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.
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,
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.