Italian Cheesecake II Recipe
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A rich creamy baked cheesecake that you can make in the food processor! This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with Ricotta cheese instead of cream cheese.
Ingredients
- 8 eggs
- 4 cups white sugar
- 2 tablespoons imitation vanilla flavoring
- 1 teaspoon anise extract
- 1 teaspoon grated lime zest (optional)
- 1 teaspoon grated lemon zest (optional)
- 4 pounds ricotta cheese
- 1 (12 ounce) bag semisweet chocolate chips
- 1 tablespoon all-purpose flour
- 6 (9 inch) prepared graham cracker crusts
Directions
- Preheat an oven to 375 degrees F (190 degrees C).
- Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
- Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.
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