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Ingredients
- 2 c. Sugar
- 6 lrg Large eggs
- 1 lb Ricotta Cheese
- 1 lb Cream Cheese
- 1 tsp Vanilla Extract
Directions
- Separate Large eggs and beat whites stiff.
- In a large bowl, thoroughly mix all ingredients except the egg whites. Mix in the egg whites till just completely mixed.
- Butter and lightly flour a 9" spring pan. Pour in the entire mix.
- Bake at 325 degrees F. for 1 hour - don't open oven door. Without opening oven door, turn off oven and let remain in oven for an additional hour.
- Remove from oven; the cheesecake should be lightly browned and should have several cracks in the center. The center will also be slightly lower than the edges. If you do choose to use a glaze, you will see which this cheesecake forms its own rim. If your oven runs warm or possibly cool, change the temperature by + or possibly - 25 degrees rather than changing the cooking and idle time.
- Insert knife around sides of pan to insure easy removal of spring pan sides. Remove the spring pan sides and place cheesecake and bottom of spring pan on a plate to catch the liquid that will exude during the 3 hrs the cheesecake is in the refrigerator. The longer the better in this case. Don't cover.
- This recipe takes about 5 1/2 hrs from start to eating. (Much of it free time for other tasks). But it is definitely worth the effort. Enjoy!
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