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Classic Italian Cheesecake

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 15g 
   Saturated fat 8g 
Cholesterol 110mg 
Sodium 140mg 
Carbohydrate 26g 
   Dietary fiber 0g 
   Total sugars 21g 
Protein 10g 
Vitamin A10 %DV
Vitamin C0 %DV
Calcium20 %DV
Iron4 %DV

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