Ray's Super Easy Basic Cheesecake
Author/Submitted by: Ray Rangel
graham cracker crumbs
In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter. Press onto bottom of 9" prepared spring form pan. Chill for about 15 minutes before filling.
Dust off the blender. Drop in 1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter. Check frequently! It is done when center starts to firm up and sides begin to pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for at least 6 hours before serving.
This cheesecake is a base for any flavor cheesecake you might like to make. Remember that when you add fruit (berries etc.) you are also adding water, so add a some flour to correct for it (typically 2 tblspn for a cup of berries). Of course different fruits will have different water contents and you must allow of that.
You might want to use the bottom of the spring form pan as a guide to cut a piece of parchment (don't use waxed paper unless that's all you have). Placed on the bottom of the pan, it will allow you to slide the cheese cake off the pan after its been chilled. If you serve the cheese cake on the pan bottom, it will save it from scratches.
The instructions say to use a "prepared" pan. I "prepare" a cake pan by misting it with non-stick spray.
This cheese cake is not sweet. Add more sugar or serve with a sweet topping (my preferance) if you like.
I have successfully substituted fat free ricotta and fat free cream cheese with GREAT success.