CigarWeekly Cookbook (Updated 10/11/07)

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Things you'll need:

1 cup crushed graham crackers
3 tablespoon melted butter or maragrine
2 tablespoons of sugar
4 cups ricotta cheese
1 - 1 1/4 additional cups of sugar
1/4 cup of flour
1/2 cup cream cheese
2 teaspoons vanilla
5 eggs

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.

Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add cream cheese and blend, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.