Prep Time:
15 min
Total Time:
1 hr 45 min
Makes:
16 servings
INGREDIENTS:
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
1/2 cup whipping cream
2 tsp. vanilla
1 tsp. grated lemon zest
5 eggs
DIRECTIONS:
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.
Kraft Kitchens 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.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the
center as this may cause the cheesecake to crack during cooling.