Cheesecake
Crust:
- 2 c. graham cracker crumbs
- 1/2 c. butter, melted
- 2 Tbs. sugar
Combine all the ingredients and stir well. Press mixture firmly on bottom and up sides of a lightly greased (cooking spray) 9 inch springform pan with 3 inch sides. Chill thoroughly.
Cake:
- 16 oz. ricotta cheese
- 1 1/2 c. sugar
- 16 oz. cream cheese, softened
- 6 eggs
- 2 tsp. vanilla
- 6 Tbs. flour
- 16 oz. sour cream
Preheat oven to 325 degrees F. Beat ricotta, sugar, and cream cheese at low speed until mixed through. Add eggs by beating in one egg at a time and mixing through. Add vanilla, flour, and sour cream and beat until smooth. Pour mixture onto the chilled graham cracker crust. Bake for 1 hour. Turn off oven (do not open the door) and let cake sit in the oven for 4 hours without opening the door. Cover and chill 8 hours. (Best to cook on Friday afternoon and let chill overnight).