Ingredients

The following ingredients have 16 Servings
  • 1 cup 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

Instruction

  • 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.