Ricotta Cheesecake

Name: Ricotta Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Asian Desserts, Asian Recipes, Indian Recipes, Italian Desserts, Italian Recipes
Ingredients: 1-1/4 cups graham cracker crumbs; 3 tablespoons sugar; 1/3 cup butter, melted; FILLING:; 2 cartons (15 ounces each) ricotta cheese; 1 cup sugar; 3 large eggs, lightly beaten; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; Hot Cherry Sauce, or cherry pie filling, optional

When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio

Ingredients

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 cartons (15 ounces each) ricotta cheese
1 cup sugar
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Hot Cherry Sauce, or cherry pie filling, optional

Directions

In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place on a baking sheet. Bake at 400° for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.
In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.