line & lee cheesecake
from: Grandma Russell
recipe notes: MOderate & need a springform pan
1 lb. ricotta cheese (drained) - room temp
8 TBS butter
1 1/4 cup sugar
1 tsp vanilla
1/2 cup flour
3 eggs - room temp
3/4 cup half and half
1 1/2 cups graham crackers crumbs
6 TBS butter
preheat oven to 350 F. in the bowl of an electric mixer cream the butter and sugar together, then add the eggs one at a time--mix until completely combined. remove into another bowl. then whip the cheese, and then add the flour and vanilla. combine the two mixtures and add the cream.
in a separate bowl melt the butter for the filling and mix with graham cracker crumbs. line the bottom and sides of springform pan with mixture. place in fridge and allow to cool.
wrap the outside of the pan with aluminum foil. then fill a roasting pan half way with warm water--this creates the water bath for the cake to ensure a perfect cooking environment. add the filling to the center of the springform pan. place the pan in the water bath and bake for one hour to one hour and 15 minutes. once done, the center of the cake will look slightly unset. turn off oven - leave cake in the oven with the door open for an hour. once cooled, store in fridge.