Cousin Rose’s Italian Cheesecake

Cousin Rose’s Huge Italian Cheesecake

A very easy but large Italian cheesecake that my cousin used to make years ago
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Prep Time 12 minutes
Servings: 12 people
Ingredients Method

Ingredients
  

  • For the crust
  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/3 cup granulated or light brown sugar
  • Pinch of salt optional, omit if using salted butter
  • 7 to 8 tablespoons unsalted butter melted
  • For the filling
  • 4 lbs. ricotta — drain overnight thru cheesecloth .
  • 2 cups sugar
  • 8 eggs.
  • 1 tsp. vanilla
  • 1 tsp. cream de cacao or any other liquor.

Method
 

  1. Make the crust
  2. Crush the crackers: Process the graham crackers in a food processor until fine. Alternatively, seal them in a sturdy plastic bag and crush them completely with a rolling pin.
  3. Mix ingredients: Combine the crumbs, sugar, and salt in a medium bowl. Pour in the melted butter and stir until the mixture feels like wet sand and holds together when squeezed.
  4. Press into the pan: Transfer the crumb mixture into your ungreased 10-inch pie plate or springform pan. Firmly press the crumbs evenly across the bottom and up the sides of the pan using your fingers or the flat bottom of a measuring cup.
  5. For baked fillings: Bake at 350°F (177°C) for 8 to 10 minutes, then let it cool completely before adding your filling.
  6. For no-bake fillings: Chill the crust in the refrigerator for 1 to 2 hours (or the freezer for 15 to 20 minutes) until set.
  7. For the filling
  8. To the cheese, add 2 cups of sugar and 8 eggs.
  9. add eggs one at a time, incorporating each egg thoroughly.
  10. Add 1 tsp. vanilla and 1 tsp. cream de cacao or any other liquor.
  11. Bake in 350 oven 1-1/2 hours. Let cool in oven I hour.

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