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7 Servings
Collection: Cakes And Pies
Ricotta Cheesecake
Ingredients
- 18 cinnamon sugar graham crackers
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1 (14 oz) can condensed milk
- 15 oz fresh ricotta or requesón cheese
- 1 tbsp vanilla extract
- 1 tsp fresh orange zest
- 4 large eggs
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Directions
- I just unranked to middle position. Preheat oven to 350°
- Process graham crackers in food processor until finally crumbled. Add butter; process until blended. Pat crumbs over bottom and 1 1/2 inches up sides of a 9 inch spring form pan. Place on baking sheet; bake 10 minutes until golden. Cool completely.
- Beat cream cheese and condensed milk at medium speed in bowl of electric mixer until smooth. Add ricotta, vanilla, and orange zest; beat until smooth. Add eggs one at a time, beating well after each addition.
- Pour mixture into cooled crust. Bake 50 minutes until cheesecake is puffed and golden & a tester inserted 1" from center comes out clean. Cool on wire rack 35 minutes. Cover and chill at least two hours. Serve at room temperature.
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