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New York Cheesecake
1/3 cup butter melted
1 1/2 cup graham cracker crumbs (optional cinnamon flavor)
3 1/4 packages cream cheese, softened (8oz. packages)
2 eggs
1 can 14 oz. sweetened condensed milk
2 tsp. vanilla extract

Directions: Preheat oven to 300F.  Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan. In large mixing bowl, beat cream cheese until smooth.  Gradually add sweetened condensed milk, and beat until smooth. Add vanilla and eggs, mix as you add the eggs.  Pour into prepared pie pan. Bake for 1 hour, turn off oven and leave cheesecake in the oven for an additonal hour.  Refrigerate for about six hours until firm.

New York Italian Cheesecake with Ricotta
2 lbs. ricotta cheese
1 1/2 c. sugar
6 eggs
2 tbsp. flour
1 tsp. vanilla
1 large can evaporated milk

Directions: In a large mixing bowl add eggs to the cheese beating thoroughly after each egg is added. Mix flour and sugar together in a bowl then add to cheese mixture.  Add the vanilla and milk. Pour into buttered cheesecake pan.  Bake at 350 degrees for 50 to 60 minutes until it's firm. 
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