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  • Italian Cheesecake
    Recipe contributed by Virginia Russomanno
    • 1 1/2 pounds Ricotta
    • 6 eggs - separated
    • 1 1/2 cups sugar
    • 3 Tablespoons flour
    • 1 1/2 Tablespoons vanilla
    • 1 cup heavy cream
    • 1/2 cup milk
    Prepare graham cracker crust in a 9" spring form pan. Beat all ingredients except egg whites. Beat whites until foamy, then blend with all of the other ingredients. Bake at 425 degrees for a half hour then turn oven to 350 degrees and bake for another hour turn off oven and keep in until cool. Serves 10-12.

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