Cayla's CheesecakeUser Submitted Recipe
For the crust:
6 Honey Maid Honey Grahams, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp.butter or margarine, melted
For the filling:
5 pkg.(8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup ricotta cheese
4 egg yolks*
4 egg whites*
dash of cinnamon
dash of nutmeg
Heat oven to 325°F.
1) Grease a 9 in. springform pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
2) Meanwhile, beat room temperature cream cheese, 1 cup sugar, flour, nutmeg,cinnamon and vanilla with mixer until blended. Add ricotta cheese; mix well. Add egg yolks, 1 at a time, mixing on low after each just until blended. Beat egg whites until soft peaks form then gently fold into cream cheese mixture.Pour into cooled crust.
3) *Bake 1 hr & 10 min. or until center is almost set. Run knife around the edge of the pan to loosen the cake and cool completely. Refrigerate 4 hours. Remove side from pan before cutting to serve.
* When baking the cheesecake, use a water bath. Fill a roasting pan with hot water and place it on the bottom rack of the oven below the cheesecake. This helps it bake evenly and prevents cracks.
Servingsno serving information available
no nutrition information available
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