Recipe - Basic Cheesecake Crust

32 ounce Ricotta cheese; softened
24 ounce Cream cheese; softened
2/3 cup Sugar
3 lg Eggs; beaten
1 teaspoon Vanilla
One half Box graham cracker crumbs
One fourth pound Butter, unsalted; softened

Crust: In a large bowl: put graham cracker crumbs. Knead in One half 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), One half tsp vanilla, 1/3 cup sugar, 2 eggs and One fourth 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.
Posted to EATL Digest 24 Sep 96

Date: Wed, 25 Sep 1996 06:05:19 0300

From: Betsy Burtis ebburtis@IX.NETCOM.COM