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Italian Cheesecake II
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
255 minutes
Indulgent chocolate chip ricotta cheesecake with zesty citrus and anise notes.
Ingredients:
  • 8 eggs
  • 4 cups white sugar
  • 2 tablespoons imitation vanilla flavoring
  • 1 teaspoon anise extract
  • 1 teaspoon grated lime zest
  • 1 teaspoon grated lemon zest
  • 4 pounds ricotta cheese
  • 1 (12 ounce) bag semisweet chocolate chips
  • 1 tablespoon all-purpose flour
  • 6 (9 inch) prepared graham cracker crusts
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, whisk the eggs, sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss chocolate chips with flour in a plastic bag. Fold coated chocolate chips into the ricotta batter until evenly combined. Place graham cracker crusts on baking sheets and evenly distribute the batter among them.
  • Place the cheesecakes in the oven and bake for 30 minutes. Rotate them 90 degrees and bake for an additional 20-30 minutes until a knife inserted in the center comes out clean. Allow them to cool to room temperature, then refrigerate for at least 2 hours before serving.

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