| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Basics, Cheesecakes |
1 |
Servings |
INGREDIENTS
| 32 |
oz |
Ricotta cheese; softened |
| 24 |
oz |
Cream cheese; softened |
| 2/3 |
c |
Sugar |
| 3 |
lg |
Eggs; beaten |
| 1 |
ts |
Vanilla |
| 1/2 |
|
Box graham cracker crumbs |
| 1/4 |
lb |
Butter, unsalted; softened |
INSTRUCTIONS
Crust: In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of
butter. Press onto bottom of 9" prepared spring form pan. Chill for about
15 minutes before filling.
Filling: In blender combine1 tub of ricotta (16 oz) 1 brick of cream chesse
(12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter.
Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of
ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter. Check
frequently! It is done when center starts to firm up and sides begin to
pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for
at least 6 hours before serving.
Posted to EAT-L Digest 24 Sep 96
Date: Wed, 25 Sep 1996 06:05:19 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”