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Italian Cheesecake II

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Italian Cheesecake II




    Ingredients :

  • 8 eggs
  • 4 cups white sugar
  • 2 tablespoons imitation vanilla flavoring
  • 1 teaspoon anise extract
  • 1 teaspoon grated lime zest (Optional)
  • 1 teaspoon grated lemon zest (Optional)
  • 4 pounds ricotta cheese
  • 1 (12 ounce) bag semisweet chocolate chips
  • 1 tablespoon all-purpose flour
  • 6 (9 inch) prepared graham cracker crusts
  • Methods :

  • Preheat an oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
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