Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
32 oz Ricotta cheese; softened
24 oz Cream cheese; softened
2/3 c Sugar
3 lg Eggs; beaten
1 ts Vanilla
1/2 Box graham cracker crumbs
1/4 lb Butter, unsalted; softened
Crust: In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of
butter. Press onto bottom of 9" prepared spring form pan. Chill for about
15 minutes before filling.
Filling: In blender combine1 tub of ricotta (16 oz) 1 brick of cream chesse
(12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter.
Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of
ingredients. Bake at 325 NO HOTTER for about an hour and a quarter. Check
frequently! It is done when center starts to firm up and sides begin to
pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for
at least 6 hours before serving.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.