Ricotta Cheesecake

pie dough for single-crust pie
4 eggs
3/4 cup granulated sugar
1 T vanilla
1 T rum (optional)
1 1/2 lbs ricotta
4 T chocolate chips

Preheat oven to 450 degrees. Roll out the dough on a lightly floured surface. Fit into a deep 10-inch pie pan. Make a fluted edge, lightly prick the bottom and sides with a fork. Bake in the middle of the oven for about 7 minutes. Cool in the pan on a rack.

Lower the oven temperature to 375 degrees. Beat the eggs until light and lemony in color.Gradually add the sugar. Add the vanilla and optional rum. Add the ricotta and blend well. Stir in the chocolate chips. Pour the filling into the crust. Bake for 40 minutes or until the center is set.

Makes 1 10" cheesecake.

Notes:

This is the cheesecake my Grandmother made - although she added chopped citron to the filling. Not my favorite so I leave them out.