Easy & Delicious Italian Cheesecake
Easy and Delicious Italian Cheesecake recipe
Yield
20 servingsPrep
20 minCook
30 minReady
120 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce |
cheese
marscapone |
|
| 1 ½ | pound |
ricotta cheese
part skim |
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| ½ | cup |
sugar
|
|
| 2 | tablespoon |
brandy
or congac |
|
| 2 | tablespoon |
vanilla extract
|
|
| 2 | each |
graham cracker pie crust
9-inches |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cheese
marscapone |
|
| 680.4 | g |
ricotta cheese
part skim |
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
brandy
or congac |
|
| 3E+1 | ml |
vanilla extract
|
|
| 2 | each |
graham cracker pie crust
9-inches |
*
|
Directions
Cream the cheeses together, add egg yolks, sugar, cognac and vanilla.
Pour into prepared pie crusts .
Bake at 375℉ (190℃) for 30 minutes or until tester inserted in center comes out clean.
Makes 2 pies.
Note: Amaretto, frangelica or other liquiers may be substituted for the cognac.
