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Easy Ricotta Cheesecake

15 oz container whole milk ricotta cheese
1/3 cup sugar
1/4 cup half-and-half
2 Tbsp flour
1/2 tsp vanilla
2 eggs
6 oz or 9-inch prepared graham cracker crumb crust

Mix ricotta cheese, sugar, half-and-half, flour and vanilla with
electric mixer on medium speed 1 to 2 minutes or until well blended.
Add eggs; mix until blended. Pour into crust. Bake at 350F for 45
to 50 minutes or until center is almost set. Cool. Refrigerate 3
hours or overnight. Makes 8 servings.

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