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Ricotta Cheesecake

This recipe comes from one of Rob’s coworkers. It comes in 2 parts, first making the crumb base, then the filling.

Ricotta Cheesecake

Preheat the oven to 375. And leave it on.

Crumb Base

2 cups Graham cracker crumbs
1/3 cup Sugar
1 tsp Cinnamon
6 Tbsp Butter, melted

Directions:

  • Blend dry ingredients in food processor.
  • Add the butter and mix well.
  • Press the mixture into a springform pan and press partway up the sides.
  • Bake at 375 for 8mins. Then set aside and allow to cool.

Filling

3, 8oz. packages Cream Cheese
1 cup Granulated sugar
1 Lemon, zest only
5 Eggs
1 1/2 cups Whole milk Ricotta

Directions:

  • Beat the cream cheese, sugar, and lemon zest on low until just incorporated.
  • Beat eggs in one at a time, scraping down the sides.
  • Slowly add in the ricotta and mix just until smooth.
  • Pour the batter into the prepared crust.
  • Bake at 375 for 45 mins, then reduce head to 325 and bake for 20-25 mins more.
  • Remove from the oven and run a knife around the sides.
  • Let cool completely, cover, and refrigerate overnight.
  • Bring to room temperature and slice 🙂
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About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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