Italian Cheesecake

Another great version of this delicious recipe

Italian Cheesecake Ingredients:

Graham cracker or cookie crumbs to sprinkle in spring form pan

3 pounds whole milk ricotta cheese

2 cups granulated sugar

9 eggs

1/2 cup flour

1/4 cup heavy cream

1 and 1/2 teaspoons vanilla

1 teaspoon lemon zest

1 teaspoon orange zest

1 tablespoon lemon juice

Preheat oven to 350 degrees and spray the bottom of a 12 inch spring form pan with nonstick cooking spray. Sprinkle the graham cracker crumbs lightly over sides and bottom of the pan and set aside. With an electric mixer, beat the ricotta on low speed until smooth. Stir together the sugar, flour and zests then gradually beat them into the cheese, mixing well but not over beating.

Add the eggs one at a time and blend well after each addition.Mix in the lemon juice, vanilla and heavy cream. Pour batter into the prepared pan. Bake the cheesecake at 350 degrees for one hour in a water bath after wrapping the outside of the spring form pan with several layers of aluminum foil. Set the aluminum foil wrapped pan in a pan filled with water before placing both in the oven. The cheesecake should be almost set before removing it from the oven.

Remove the cheesecake from the oven and loosen the cheesecake from the edges of the pan with a sharp knife but don't remove the sides. Place it back in the oven which has been turned off. which should now be off. Allow the cheesecake to remain inthte oven until cool then refrigerate. Refrigerate for at least 4 hours before removing the pan rim and serving. May garnish as desired

Italian Cheesecake -->Baked Cheesecake Recipes