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home > recipes > cheesecakes > party size italian cheesecake
from NY, USA Graham cracker crumbs 3 lbs. ricotta cheese 2 cups sugar divided 8 egg yolks 1/2 cup flour 2 tsp vanilla 8 egg whites 1/2 cup cream whipped 1/2 bottle of maraschino cherries, drained and chopped For those of you who may want a change from the traditional New York style cheesecake, try this, The cheesecake looks and taste fabulous . It's light and fluffy and it's creamy texture makes a perfect ending to a heavy meal. Use a 12 inch springform pan. Serves 12 to 24 pieces. Drain off any liquids from cheese. Beat the ricotta cheese smooth and beat in 1 1/2 cups sugar and vanilla. Fork beat egg yolks and beat into mixture just to combine. Beat in flour and vanilla. Beat whites stiff with remaining sugar and combine with whipped cream. Gently fold mixture into cheese mixture. Fold in cherries. Place mixture in springform pan that has been well buttered and dusted well with graham cracker crumbs. Pour in mixture ( will almost fill to top ) . Bake in a preheated 425F oven for 10 minutes and then reduce heat to 325F and bake 1 hour. Turn off heat and let cake cool in the closed oven. Remove pan from oven and chill overnight. Note: Some crack may appear in the center of the cake especially if mixture was over beaten. Also cake may puff up a bit and fall. But the overall cake is high and beautiful. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/

Party Size Italian Cheesecake


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(posted September 29, 2003)

from NY, USA

Graham cracker crumbs
3 lbs.
ricotta cheese
2 cups
sugar divided
8
egg yolks
1/2 cup
flour
2 tsp
vanilla
8
egg whites
1/2 cup
cream whipped
1/2
bottle of maraschino cherries, drained and chopped

For those of you who may want a change from the traditional
New York style cheesecake, try this, The cheesecake looks and taste fabulous .
It's
light and fluffy and it's creamy texture makes a perfect ending to a heavy meal.
Use a 12 inch
springform
pan. Serves 12 to 24 pieces.

Drain off any liquids from cheese. Beat the ricotta
cheese smooth and beat in 1 1/2 cups sugar and vanilla. Fork beat egg yolks and beat into mixture just to combine. Beat in flour and vanilla. Beat whites stiff with remaining sugar and combine with whipped cream. Gently fold mixture into cheese mixture. Fold in cherries. Place mixture in springform pan that has been well buttered and dusted well with graham cracker crumbs. Pour in mixture ( will almost fill to top ) . Bake in a preheated 425F oven for 10 minutes and then reduce heat to 325F and bake 1 hour. Turn off heat and let cake cool in the closed oven. Remove pan from oven and chill overnight.

Note: Some crack may appear in the center of the
cake especially if mixture was over beaten. Also cake may puff up a bit and fall. But the overall cake is high and beautiful.

Joan,Larry and Cosmo the Cutie Dog
Visit our HomePage at:
http://www.pipeline.com/~rosskat/



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