ricotta cheesecake
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
30 Min
cook time
50 Min
method
Bake
Ingredients For ricotta cheesecake
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1 1/4 cangraham cracker crumbs
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3 Tbspsugar
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1/3 cbutter, melted
- FOR THE FILLING
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2cartons (15 ounces each) ricotta cheese
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1 csugar
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3eggs, lightly beaten
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2 Tbspall-purpose flour
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1 tspvanilla extract
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cherry pie filling, optional
How To Make ricotta cheesecake
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1In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 400° for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack
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2In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
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3Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
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