Andy's Italian Cheesecake
Print This Recipe
INGREDIENTS 2 cups sugar
4 large eggs
1 pound ricotta cheese
1 pound cream cheese
1 teaspoon vanilla extractSeparate eggs and beat whites stiff.
In a large bowl, throughly mix all ingredients except egg whites. Fold in the egg whites until just completely mixed.
Butter and lightly flour a 9-inch springform pan. Pour in the entire mixture. Bake at 325 degrees for 1 hour -DO NOT OPEN OVEN DOOR.
Without opening oven door, turn off oven for an additional hour. Remove from oven; the cheesecake should be lightly browned and should have several cracks in the center. The center will also be slightly lower than the edges. If you choose to use a glaze, you will see that this cheesecake forms it own rim.
(If your oven runs hot or cold, change the temperature by (+ or -) 25 degrees rather than changing the cooking and idle time.)
Insert a knife around the sides of pan to insure easy removal of spring pan sides. Remove the spring pan sides and place cheesecake and bottom of springpan on a plate to catch the liquid which will exude during the 3 hours the cheesecake is in the refrigerator. The longer the better in this case. Do not cover.