Ricotta Cheesecake

Ricotta Cheesecake

Graham Cracker Crust:

1 1/3 cups graham cracker crumbs

2 tablespoons sugar

1/4 cup melted butter

Cheesecake Filling:

6 large eggs

1/2 cup sugar

1/4 teaspoon orange extract

1 tablespoon pure vanilla extract

8 ounces cream cheese, at room temperature

1 1/2 pounds (about 2 3/4 cups) ricotta cheese

To make crust: Stir crumbs and sugar together. Drizzle on butter and mix
well. Press onto bottom of a 9-inch spring form pan. Set aside.

To make filling: Preheat oven to 325 degrees. In a large bowl, beat eggs and
sugar together on medium speed of an electric mixer. Beat in orange and
vanilla extracts. Cut cream cheese into 1-inch pieces and beat in one or two
pieces at a time. Add ricotta cheese, about half a cup at a time, beating
well after each addition.

Pour mixture into prepared crust and bake in center of oven 50 to 55 minutes,
or until it begins to pull away from side of pan, is slightly puffed and
lightly golden. Remove to a wire rack to cool completely (watch it sink).
While cake is cooling, take a sharp knife and run it around the side. Once
cooled, this is best if chilled completely in refrigerator. Remove ring side
before serving. Makes 16 servings.