Classic Italian Cheesecake

Name: Classic Italian Cheesecake
Prep time: 15 min
Total time: 405 min
Yield: 16
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs); 3 Tbsp. butter or margarine, melted; 2 Tbsp. sugar; 4 cups ricotta cheese; 1¼ cups sugar; ¼ cup flour; ½ cup heavy whipping cream; 2 tsp. vanilla; 1 tsp. lemon zest; 5 eggs

This Classic Italian Cheesecake may be your new favorite! Made with ricotta for a lighter and more cakelike texture, it's the perfect dessert recipe for your pasta dinner!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups ricotta cheese
1¼ cups sugar
¼ cup flour
½ cup heavy whipping cream
2 tsp. vanilla
1 tsp. lemon zest
5 eggs

Directions

Heat oven to 350°F.

Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.

Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with mixer until well blended. Add whipping cream, vanilla and lemon zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour cheesecake batter over crust.

Bake 1 hour and 20 min. or until center of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

Recipe 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!
Note
This delicious cheesecake can be refrigerated up to 24 hours before serving.
Note
Decrease oven temperature to 325°F if using dark nonstick springform pan.