Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs, coars |
4 tablespoons | Butter, melted |
15 ounces | Cheese, ricotta |
8 ounces | Cream cheese |
4 eaches | Eggs, lightly beaten |
½ cup | Sugar |
⅓ cup | Bailey's |
1 teaspoon | Vanilla |
¼ teaspoon | Salt |
Combine crumbs and butter, press over bottom and sides of greased 9-inch springform pan. Chill. Preheat oven to 325 degrees. Beat together ricotta and cream cheese until smooth. Add remaining ingredients, beat until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes or until firm in middle (place a shallow pan of water in oven to cook under my cheesecakes so they don't crack). Cool 20-30 minutes in pan. Cool completely.