posted by elinorw 10-18-100 7:55 AM
Italian Cheesecake
Crust:
10 graham crackers
1/2 cup dark brown sugar
4 Tbl. unsalted butter, melted
Filling:
1 container (15 ounces) whole milk ricotta cheese
2 packages (8 ounces each) cream cheese
1 1/2 cup sugar
4 eggs
3 Tbl. each cornstarch, flour
1 tsp. vanilla
2 cups sour cream
Place graham crackers in plastic bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter. Press crumb crust into bottom and about 1 inch up sides of greased 9" springform pan. Refrigerate 20 minutes or up to 2 hours.
Heat oven to 325 degrees. Beat ricotta in bowl of electric mixer until fluffy, about 2 minutes. Add cream cheese and sugar; beat until fluffy and smooth. Add eggs one at a time until well blended. Mix in cornstarch, flour and vanilla until well combined. Beat in sour cream until just blended. Pour into crust.
Bake on baking sheet until golden and just set, about 1 hour and 25 minutes. Cool completely on wire rack. Refrigerate 8 hours or overnight.