Zesty Italian Ricotta Cheesecake

Ingredients:
½ cup graham cracker crumbs
2 cups sugar
¼ cup flour
2 cups ricotta cheese
1 lb. cream cheese
1 cup sour cream
5 eggs
2 egg yolks
¾ cup heavy cream
1 tbsp. Riunite Rosato
1 tsp. vanilla
2 tsp. lemon juice
Zest of 1 orange & 1 lemon (finely grated)

Directions:
Preheat oven to 350° F. Butter the sides and bottom of a 9" round spring pan. Press graham cracker crumbs on bottom and sides of pan. Reserve 1/8 cup of crumbs for top of cake. Mix sugar and flour. In a mixing bowl, blend cheeses, sour cream, and eggs. Add dry ingredients to cheese. Mix in heavy cream, wine, vanilla and lemon juice. With a spoon, fold in the finely grated orange and lemon zest. Pour in spring pan prepared with graham cracker crumbs. Bake for 70 min. Turn off oven; let cake cool in oven for 1 hour. Remove cake from oven; sprinkle top with remaining graham cracker crumbs. You can decorate top of cake with strings of red and green licorice tied in bows or sift, (through a small wire strainer), 1 tsp. white powdered sugar over the top.

Suggested Wines: Riunite Blackberry Merlot or Strawberry White Merlot

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