Italian Cheesecake

Name: Italian Cheesecake
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 8
Ingredients: 1 1/4 cups (300 mL) graham cracker crumbs; 1/4 cup (50 mL) sugar; 1/2 tsp (2 mL) ground cinnamon; 1/3 cup (75 mL) butter, melted; 2 containers (475 g each) ricotta cheese; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Original Sweetened Condensed Milk; 4 eggs; 1 tbsp (15 mL) vanilla extract; 2 tsp (10 mL) grated orange rind; 2 tbsp (30 mL) chopped candied citron; 2-4 tbsp (30-60 mL) golden raisins; 1 tbsp (15 mL) flour

Prep Time 15 mins

Cook Time 1 hr 10 mins

Serves 8

Difficulty N/A

Ingredients

1 1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) sugar
1/2 tsp (2 mL) ground cinnamon
1/3 cup (75 mL) butter, melted
2 containers (475 g each) ricotta cheese
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
4 eggs
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) grated orange rind
2 tbsp (30 mL) chopped candied citron
2-4 tbsp (30-60 mL) golden raisins
1 tbsp (15 mL) flour

Original Sweetened Condensed Milk

Directions

Step 1:

Combine crumbs, sugar, cinnamon and butter; press firmly on bottom of 9" (2.5 L) springform pan.

Step 2:

Beat cheese and Eagle Brand until smooth. Add eggs, vanilla and rind; mix well. In small bowl; toss citron and raisins with flour to coat, stir into cheese mixture. Pour into prepared pan.

Step 3:

Bake in preheated 350°F (180°C) oven 1 hour and 10 minutes or until lightly browned around edge. Cool. Chill. Sprinkle with confectioners’ sugar and ground cinnamon, if desired. Refrigerate leftovers.