Ray's Super Easy Basic Cheesecake
Yield
2 servingsPrep
25 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
ricotta cheese
softened |
|
| 24 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
large, 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
large, 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.
Knead in ½ stick of butter.
Press onto bottom of 9 inch prepared spring form pan.
Chill for about 15 minutes before filling.
Filling:
Dust off the blender.
Drop in 1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), 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 350
