Frank's Recipes! Italian Cheesecake 2

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Italian Cheesecake 2

Delicious, when paired with
Bella Sera® Delle Venezie Pinot Grigio

1 cup graham cracker crumbs
3 tablespoon butter or margarine, melted
2 tablespoon sugar
4 cups Ricotta cheese
1-1/4 cups sugar
1/4 cup flour
5 eggs
2 tsp. vanilla
1 tsp. grated lemon peel
1/2 cup whipping cream

Mix crumbs, butter and 2 tablespoon sugar. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Blend ricotta cheese, 1-1/4 cups sugar and flour with electric mixer on medium speed until smooth. Add eggs, vanilla, peel and cream; mix well. Pour mixture into prepared pan. Bake at 350 F for 1 hour and 20 minutes or until center is almost set. Cool to room temperature. Refrigerate several hours before serving. Loosen cheesecake from rim of pan by carefully running spatula around edge of cheesecake.