This recipe for easy Italian ricotta cheesecake is similar in style to American cheesecake, but the ricotta cheese gives this cake a unique flavor, and makes it light and fluffy.
EXPERT TIP: All you need is to butter a 9-inch springform pan with butter, and then sprinkle about ¼ cup of your favorite cookie crumbs. As the filling bakes, it will create an almost-crust-like exterior that is the perfect match for the filling. Our favorite cookie to use here are pecan sandies, but you can go with whatever is your favorite, just make sure it crumbles easily.
A couple of days before every holiday, it is forbidden to walk around the kitchen, to open and close the refrigerator, cabinets, or drawers for at least 3 hours, because any sudden noise or movement could disrupt the baking and cooling process of my mom’s precious ricotta cheesecake.
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