Basic Cheesecake

* Exported from MasterCook Mac *

Basic Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 Ounces ricotta cheese -- softened
24 Ounces cream cheese -- softened
2/3 Cup sugar
3 Large eggs -- beaten
1 Teaspoon vanilla
1/2 Box graham cracker crumbs
1/4 Pound butter, unsalted -- softened

Crust:
In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter.
Press onto bottom of 9" prepared spring form pan. Chill for about 15
minutes before filling.

Filling:
In blender combine1 tub of ricotta (16 oz) 1 brick of cream
chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of
butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond
half of ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter.
Check frequently! It is done when center starts to firm up and sides begin
to pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for
at least 6 hours before serving.



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Per serving: 5655 Calories; 465g Fat (73% calories from fat); 172g Protein;
214g Carbohydrate; 1995mg Cholesterol; 3209mg Sodium

NOTES : This cheesecake is a base for any flavor cheesecake you might like
to make. Remember that when you add fruit (berries etc.) you are also adding
water, so add a some flour to correct for it (typically 2 tblspn for a cup
of berries). Of course different fruits will have different water contents
and you must allow of that.

You might want to use the bottom of the spring form pan as a guide to cut a
piece of parchment (don't use waxed paper unless that's all you have).
Placed on the bottom of the pan, it will allow you to slide the cheese cake
off the pan after its been chilled. If you serve the cheese cake on the pan
bottom, it will save it from scratches.

The instructions say to use a "prepared" pan. I "prepare" a cake pan by
misting it with non-stick spray.

This cheese cake is not sweet. Add more sugar or serve with a sweet topping
(my preferance) if you like.

I have successfully substituted fat free ricotta and fat free cream cheese
with GREAT success.



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