Classic Italian Cheesecake
“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.
Prep time15 min
Total time1hr 45min
ServingsMakes 16 servings.
Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 Tbsp. butter or margarine, melted
- 2 Tbsp. sugar
- 4 cups ricotta cheese
- 1¼ cups sugar
- ¼ cup flour
- ½ cup heavy whipping cream
- 2 tsp. vanilla
- 1 tsp. grated lemon zest
- 5 eggs
Preparation
- 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.
Recipe 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Total fat 15g | |
| Saturated fat 8g | |
| Cholesterol 110mg | |
| Sodium 140mg | |
| Carbohydrate 26g | |
| Dietary fiber 0g | |
| Total sugars 21g | |
| Protein 10g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 20 %DV |
| Iron | 4 %DV |
