Italian Cheesecake II
Description
This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with ricotta cheese instead of cream cheese.
Ingredients
•
8 eggs
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4 cups white sugar
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2 tablespoons imitation vanilla flavoring
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1 teaspoon anise extract
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1 teaspoon grated lime zest
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1 teaspoon grated lemon zest
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4 pounds ricotta cheese
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1 (12 ounce) bag semisweet chocolate chips
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1 tablespoon all-purpose flour
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6 (9 inch) prepared graham cracker crusts
Directions
1
Preheat an oven to 375 degrees F (190 degrees C).
2
Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3
Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.