Ingredients
1-1/4 cups graham cracker crumbs3 tablespoons sugar1/3 cup butter, meltedFILLING:2 cartons (15 ounces each) ricotta cheese1 cup sugar3 large eggs, lightly beaten2 tablespoons all-purpose flour1 teaspoon vanilla extractHot Cherry Sauce, or cherry pie filling, optional
Preparation
Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 9-in. springform pan.
Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack.
In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
