Italian Cheesecake

Graham cracker crumb crust topped with filling prepared from ricotta cheese, sugar, flour, eggs, vanilla, anisette, citron fruit, and butter. Topped with additional crumbs and baked. Cheesecake is chilled overnight before serving.

Ingredients -

5 pounds of Ricotta Cheese
2 cups of Sugar
1-1/2 cups Flour
6 Eggs
2 tablespoons Vanilla
3 teaspoons Anisette
1 jar Citron Fruit
1 teaspoon Butter
1 box Graham Cracker Crumbs

Preparation:

1. Preheat oven 400 F.

2. Mix all the ingredients together except the graham cracker crumbs until smooth.

3. Grease a 10 x 14-inch pan and sprinkle cracker crumbs evenly, reserving a few tablespoons of the cracker curmbs.

4. Pour mixture on top of the crust and spread evenly.

5. Sprinkle handful of crumbs over top of filling.

6. Bake at 400 degrees for 1 1/2 hours.

7. Remove from oven and scrape the sides of the pan with a butter knife; let cool on the counter for 3 hours.

8. Place on a dish after cooled and place in the fridge overnight; slice and serve when ready to eat.

Cheesecake Making Tips -

Cooling Cheesecake

Leave the bottom of the springform pan on when cheesecake is initially placed in the refrigerator to set up for the first 4 to 5 hours. At this point, use a metal spatula or two to glide under cheesecake and slide off onto serving platter.

Cheesecake Making Tips -

Vanilla Extract

Vanilla continues to age and develop flavor, body and depth for about two years after being produced. An open bottle of vanilla extract, when properly stored in a cool, dark location, will keep will for 6 months. It is not recommended to refrigerate vanilla extract.