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LOCATION: Recipes >> Desserts Cheesecake >> Italian 01

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Italian Cheesecake

1 cup graham cracker crumbs
2 tablespoons butter
1 cup plus 1 tablespoon honey
4 egg
4 cups ricotta cheese
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon peel, slivered
2 tablespoons almonds, slivered
1 tablespoon pumpkin seeds

Combine graham cracker crumbs, butter and honey in a small mixing
bowl and mix well. Place in a 9 inch springform pan and spread
evenly across the bottom. Refrigerate 30 minutes to chill. Preheat
oven to 325 degrees.

In a large bowl of an electric mixer, add ricotta and beat in eggs
one at a time until incorporated. Add remaining honey, vanilla and
flour. Beat until smooth. Fold in lemon peel and almonds. Pour
mixture into chilled crust and scatter pumpkin seed on top.

Bake for 1 hour or until just firm and lightly colored on top. Turn
oven off, open door, and leave cake inside to cool for 30 minutes.
Remove from oven, refrigerate, and chill for 2 hour to overnight
before serving.

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