Ingrients & Directions
1 1/2 c Graham cracker crumbs, coars
4 tb Butter, melted
15 oz Cheese, ricotta
8 oz Cream cheese
4 Eggs, lightly beaten
1/2 c Sugar
1/3 c Bailey’s
1 ts Vanilla
1/4 ts Salt
Combine crumbs and butter, press over bottom and sides of greased 9-inch
springform pan. Chill. Preheat oven to 325 degrees. Beat together
ricotta and cream cheese until smooth. Add remaining ingredients, beat
until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes or until
firm in middle (place a shallow pan of water in oven to cook under my
cheesecakes so they don’t crack). Cool 20-30 minutes in pan. Cool
completely.
Yields
6 Servings