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Easy Ricotta Cheesecake


1 container (15 oz.) Whole Milk Ricotta Cheese
1/3 cup sugar
1/4 cup half-and-half
2 tablespoon flour
1/2 tsp. vanilla
2 eggs
1 (6 oz. or 9 in.) prepared graham cracker crumb crust

Mix ricotta cheese, sugar, half-and-half, flour and vanilla with electric mixer on medium speed 1 to 2 minutes or until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350F for 45 to 50 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Makes 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.