Italian Cheesecake
Maureen DeMartino
ingredients
- 1 3 lb. container Polly-O Ricotta cheese, drained through a cheesecloth.
- 2 c. sugar
- 1/2 c. sifted flour
- butter
- graham cracker crumbs
- 8 egg yolks
- grated lemon rind
- 1 tsp. vanilla extract
- 1/2 c. heavy cream, whipped
- 8 egg whites
directions
- 1
Beat ricotta til smooth, gradually adding 1 1/2 c. sugar and egg yolks, beating after each addition.
- 2
Beat in flour, lemon rind and vanilla.
- 3
Beat egg whites with 1/2 c. sugar until fluffy. Fold whipped cream and egg whites into ricotta mixture turn into 12" springform pan which has been well-buttered and sprinkled with graham cracker crumbs.
- 4
Bake in a preheated 425° oven for the first 10 minutes. Reduce temperature to 350° and bake for one hour. Turn off heat and allow to cool for 2 hours in the oven with the door closed.
Source: Maureen DeMartino
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews