Basic Cheesecake
Basic Cheesecake recipe
Yield
24 servingsPrep
30 minCook
75 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
ricotta cheese
softened |
|
| 24 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | box |
graham cracker crumbs
|
*
|
| ¼ | pound |
butter, unsalted
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
ricotta cheese
softened |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 158 | ml |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 0.5 | box |
graham cracker crumbs
|
*
|
| 113.4 | g |
butter, unsalted
softened |
|
Directions
Crust: In a large bowl, put graham cracker crumbs and knead in ½ stick of butter.
Press onto bottom of 9 inch prepared spring form pan.
Chill for about 15 minutes before filling.
Filling: In blender combine 16 ounces of ricotta, 12 ounces of cream cheese, ½ teaspoon vanilla, ⅓ cup sugar, 2 eggs and ¼ stick of butter.
Blend until smooth. Pour GENTLY on top of crust.
Repeat for second half of ingredients.
Bake at 325℉ (160℃) 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.
Serve with fresh fruit, fruit sauce or ice cream if desired.
