Classic Italian Cheesecake

1. 1

   Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).

2. 2

   Mix crumbs, butter and 2 Tbsp.

3. 3

   sugar.

4. 4

   Press firmly onto bottom of pan.

5. 5

   Bake 10 min.

6. 6

   Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and the flour in large bowl with electric mixer on medium speed until well blended.

7. 7

   Add whipping cream, vanilla and zest; mix well.

8. 8

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

9. 9

   Pour over crust.

10. 10

    Bake 1 hour and 20 min.

11. 11

    or until center is almost set.

12. 12

    Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

13. 13

    Refrigerate 4 hours or overnight.

14. 14

    Store leftover cheesecake in refrigerator.

No nutritional information available.

No additional tips available.