Ricotta Cheese Pie

For the filling:
2 lbs ricotta or cottage cheese
½ C cream
1 C sugar
4 eggs
3 TBS flour
1 tsp vanilla
¼ tsp salt
½ tsp cinnamon
For the crust:
½ C melted butter
¼ C sugar
1 C graham cracker crumbs

Preheat oven to 350 degrees, and butter a 9-inch springform pan, or spray it with nonstick cooking spray. Wrap the outside of the pan with two layers of heavy aluminum foil.
To make the crust: in a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the crumbs evenly over the bottom of the springform pan. Refrigerate while you make the filling.
To make the filling: in your food processor or electric stand mixer (or hand mixer), mix ricotta, cream and sugar until well blended and smooth. Beat in the flour and salt; then add the eggs, one at a time, processing (beating) until incorporated. Finally, add vanilla extract and cinnamon, and process (beat) until incorporated. Pour into prepared crust and dust top with graham cracker crumbs. Take care not to overmix.
Bake about 50-60 minutes, or until the cheesecake is set, yet moves slightly when the pan is gently shaken (the edges of the cheesecake will have some browning). Remove the pan from the water bath and cool on a wire rack. Then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
Note: If the ricotta is watery, put it in a fine-meshed or a cheesecloth-lined strainer placed over a bowl. Cover and place in the refrigerator to drain for an hour or even overnight.


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