Post by Chris in NM on Feb 18, 2004 7:33:07 GMT -6
Classic Italian Cheesecake
from www.kraftfoods.com
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
1/4 cup flour
5 eggs
2 tsp. vanilla
1 tsp. grated lemon peel
1/2 cup whipping cream
MIX crumbs, butter and 2 Tbsp. sugar. Press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes.
BLEND ricotta cheese, 1-1/4 cups sugar and flour with electric mixer on medium speed until well blended. Add eggs, vanilla, peel and cream; mix well. Pour over crust.
BAKE at 350°F for 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.
KRAFT KITCHENS TIPS
Make-Ahead: Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to serve.
from www.kraftfoods.com
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
1/4 cup flour
5 eggs
2 tsp. vanilla
1 tsp. grated lemon peel
1/2 cup whipping cream
MIX crumbs, butter and 2 Tbsp. sugar. Press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes.
BLEND ricotta cheese, 1-1/4 cups sugar and flour with electric mixer on medium speed until well blended. Add eggs, vanilla, peel and cream; mix well. Pour over crust.
BAKE at 350°F for 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.
KRAFT KITCHENS TIPS
Make-Ahead: Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to serve.