Grammy's Ricotta Cheesecake


Grammy's Ricotta Cheesecake
makes 1 cheesecake

3 lbs. fresh ricotta cheese, strained
2 c. sugar
8 eggs
1 tsp. vanilla
1 10oz. can whole cherries in syrup (NOT pie filling) or you can use maraschino cherries
1 c. mini chocolate chips
graham cracker crumbs

Preheat the oven to 350°. Butter a springform pan with center tube and coat in graham cracker crumbs. Set aside.

Cream ricotta cheese and sugar together. 

Add in eggs, one at a time, beating after each addition. Beat in vanilla extract.

Drain cherries from their juices and fold into the cake batter. Fold in chocolate chips. Pour batter into prepared pan. Dust top of cake with cinnamon.

Bake at 350° for at least an hour. Test the cake, if it's still jiggly bake another 30 minutes until it pulls away from the edge of the pan and is slightly firm to the touch. Allow to cool and refrigerate overnight before serving. 

Buon Appetito! Buon Anno!