Post by mandie68 on Jul 20, 2008 7:06:20 GMT -5
1 1/2 cups coarse graham cracker crumbs
1/2 stick unsalted butter, melted
1 15-ounce carton ricotta cheese
1 8-ounce package cream cheese
4 eggs, slightly beaten
1/2 cup sugar
1/3 cup Bailey's Original Irish Cream liqueur
1 teaspoon vanilla
1/4 teaspoon salt
Combine crumbs and butter; press over bottom and sides of a greased 9-inch springform pan. Chill while preparing filling.
Preheat oven to 325 degrees. Beat together ricotta and cream cheese until smooth. Add remaining ingredients and beat until smooth.
Pour into chilled crust. Bake for 1 hour and 15 minutes, or until firm in the middle.
Cool for 20-30 minutes in the pan before removing sides of springform pan.
Cool completely before serving.
Makes 1 9-inch cheesecake. Serves 10.
1/2 stick unsalted butter, melted
1 15-ounce carton ricotta cheese
1 8-ounce package cream cheese
4 eggs, slightly beaten
1/2 cup sugar
1/3 cup Bailey's Original Irish Cream liqueur
1 teaspoon vanilla
1/4 teaspoon salt
Combine crumbs and butter; press over bottom and sides of a greased 9-inch springform pan. Chill while preparing filling.
Preheat oven to 325 degrees. Beat together ricotta and cream cheese until smooth. Add remaining ingredients and beat until smooth.
Pour into chilled crust. Bake for 1 hour and 15 minutes, or until firm in the middle.
Cool for 20-30 minutes in the pan before removing sides of springform pan.
Cool completely before serving.
Makes 1 9-inch cheesecake. Serves 10.