What You Need:
(Makes: 12 servings)
For the Crust:
1 & 1/4 cups of graham cracker crumbs
3 tablespoons of sugar
1/3 cup of butter, melted
For the Filling:
2 cartons (15 ounces each) of ricotta cheese
1 cup of sugar
3 eggs, lightly beaten
2 tablespoons of unbleached all-purpose flour
1 teaspoon of vanilla extract
Hot Cherry Sauce, optional
What to Do:
STEP 1) In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9 inch springform pan.
STEP 2) Place on a baking sheet. Bake the crust at 400 degrees for 6 to 8 minutes or until it’s lightly browned around the edges. Cool on a wire rack.
STEP 3) In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
STEP 4) Place the pan on a baking sheet. Bake cheesecake at 350 degrees for 50 to 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
STEP 5) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with Hot Cherry Sauce if desired. Refrigerate leftovers.
STEP 6) Happy Easter & enjoy!