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Tuesday, April 6, 2010

ITALIAN CHEESECAKE

Pam Williams

Mix 1-1/4 C graham cracker crumbs, 3 T sugar (optional); blend in 1/3 C melted butter. Press in bottom of 9” springform. Beat 5 lge eggs light/fluffy. Grad add 1 C sugar, 3 T flour, 1/2 t mace, 1/4 t nutmeg; blend well. Add 2 containers 15-oz each ricotta cheese. Fold in 2 C fresh blueberries if desired. Pour in pan, place pan on baking sheet. Bake 350 1 hr 15 min or till center is almost set. Turn off heat. Keep cake in oven 20 more min. Cool on rack. Chill several hours or overnight. When ready to serve, loosen edge of pan, remove sides. Garnish top with fresh blueberries and mint leaves, if desired, or put a spoonful of canned or bottled pie filling on each serving. Bake in 13X9 pan if desired.

8-10 servings Print Recipe
Posted by RS at 7:12 PM
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