Classic Italian Cheesecake
1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons butter or margarine, melted
2 tablespoons sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
1/4 cup flour
1/2 cup whipping cream
2 teaspoons vanilla
1 teaspoon grated lemon peel
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 tablespoons 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 whipping cream, vanilla and peel; 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.