Party Size Italian Ricotta Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Beautiful ricotta cheese cake !For those of you who may want a change from the traditional New York style cheesecake, try this, The cheesecake looks and taste fabulous . It's light and fluffy and it's creamy texture makes a perfect ending to a heavy meal. Read more . Use a 12 inch springform pan. Ingredients:
graham cracker crumbs |
3 lbs. ricotta cheese |
2 cups sugar divided |
8 egg yolks |
1/2 cup flour |
2 tsp vanilla |
8 egg whites |
1/2 cup cream whipped |
1/2 bottle of maraschino cherries, drained and chopped |
Directions:
1. Drain off any liquids from cheese.
2. Beat the ricotta cheese smooth and beat in 1 1/2 cups sugar and vanilla.
3. Fork beat egg yolks and beat into mixture just to combine.
4. Beat in flour and vanilla.
5. Beat whites stiff with remaining sugar and combine with whipped cream.
6. Gently fold mixture into cheese mixture.
7. Fold in cherries.
8. Place mixture in springform pan that has been well buttered and dusted well with graham cracker crumbs.
9. This is a 12 inch springform pan
10. Pour in mixture ( will almost fill to top ) .
11. Bake in a preheated 425F oven for 10 minutes and then reduce heat to 325F and bake 1 hour.
12. Turn off heat and let cake cool in the closed oven.
13. Remove pan from oven and chill overnight.
14. Note: Some crack may appear in the center of the cake especially if mixture was over beaten. Also cake may puff up a bit and fall.
15. But the overall cake is high and beautiful.
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