*  Exported from  MasterCook Mac  *
 
                              Basic Cheesecake
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basics                           Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   32      Ounces        ricotta cheese -- softened
   24      Ounces        cream cheese -- softened
      2/3  Cup           sugar
    3      Large         eggs -- beaten
    1      Teaspoon      vanilla
      1/2  Box           graham cracker crumbs
      1/4  Pound         butter, unsalted -- softened
 
 Crust:
 In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter.
 Press onto bottom of 9 prepared spring form pan. Chill for about 15 minutes
before filling.
 
 Filling:
 In blender combine1 tub of ricotta (16 oz) 1 brick of cream
 chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of
 butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond
 half of ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter.  Check
frequently! It is done when center starts to firm up and sides begin
 to pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for
 at least 6 hours before serving.
 
 
 
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 Per serving: 5655 Calories; 465g Fat (73% calories from fat); 172g Protein; 214g
Carbohydrate; 1995mg Cholesterol; 3209mg Sodium
 
 NOTES : This cheesecake is a base for any flavor cheesecake you might like
 to make. Remember that when you add fruit (berries etc.) you are also adding
 water, so add a some flour to correct for it (typically 2 tblspn for a cup
 of berries). Of course different fruits will have different water contents
 and you must allow of that.
 
 You might want to use the bottom of the spring form pan as a guide to cut a
 piece of parchment (don't use waxed paper unless that’s all you have).
 Placed on the bottom of the pan, it will allow you to slide the cheese cake
 off the pan after its been chilled. If you serve the cheese cake on the pan
 bottom, it will save it from scratches.
 
 The instructions say to use a “prepared” pan. I “prepare” a cake pan by
 misting it with non-stick spray.
 
 This cheese cake is not sweet. Add more sugar or serve with a sweet topping
 (my preferance) if you like.
 
 I have successfully substituted fat free ricotta and fat free cream cheese
 with GREAT success.
 
 
 
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