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1/1 Photo of Jesse's Italian Ricotta Cheesecake
This was my mother-in-law's recipe. This cheese cake is eextremely rich but light in texture. Keeping it from sinking in the middle after cooking is tricky - don't open the oven door until it is completely cooled. It tastes best after sitting in the refrigerator overnight. But, don't wrap it tightly or place it in a plastic container because moisture will collect on top and cause it to sink. Even a bit sunken, it is my favorite cheese cake.
Units: US | Metric
Serving Size: 1 (195 g)
Servings Per Recipe: 10