Ingredients
cheese cake Filling
about 1 1/2 pounds ricotta cheese
8 ounce cinnamon swirl cream cheese
4 ounces whipped cream cheese
1 1/2 tablespoons grated Pecorino roman cheese
5 eggs (4 eggs whole one just whites)
one teaspoon pure vanilla extract
4 teaspoons sweetened condensed milk
1/2 teaspoon salt
2/3 cup of sugar
1/4 cup of flour
crust
8 graham crackers(I corrected the miss print)
1 stick melted butter
1 tablespoon brown suger
2 tablespoons grated Pecorino roman cheese
Raspberry sauce
two spoon fulls of melted dark chocolate
1 tablespoon of water
1/3 cup of sugar(ad more if needed taste)
3 tablespoons of seedless raspberry fruit spread
1 cup of pureed raspberrys
Preparation
preheat oven to 325 crust: grind up the graham crackers and mix with the brown sugar and cheese. Then add the melted butter. Next spread crust out on a 9" pan (only allow crust to about 1 cinemeter deep) Filling whisk cheeses together then add the vanilla extract, the milk, and the sugar. Next add the eggs one at a time. Finally add the flour and salt. Then pour the mixture over the crust. Cook on 325 till puffed and only center is still a little wobbly. This can take any where from 40 mins. to an hour and a half depending on your oven. finally let cool. Sauce: while cheesecake is cooling whisk all the listed raspberry sauce ingredients together.
