Lemon Ricotta Cheesecake

Recipe Rating:	1 Rating5
Category:	Cakes
Serves:	12-14 servings
Prep Time:	20 Min
Cook Time:	1 Hr 30 Min

Ingredients

1 1/2 c	vanilla wafer crumbs (about 45 wafers)
1/4 c	butter or margarine, melted
1 tsp	grated lemon peel
FILLING
2 pkg	(8oz. each) cream cheese, softened
1	carton (15oz.) ricotta cheese
1 1/4 c	sugar
1/4 c	cornstarch
4	eggs
2 c	half and half cream
1/3 c	lemon juice
3 tsp	grated lemon peel
2 tsp	vanilla extract
	fresh mint and lemon slices, optional

Pinched by QueenJean, and 78 more.

Nancy Allen

Well Seasoned

St.Louis, MO

babymush

Member Since Sep 2011

Nancy's Notes:

I've made this cheesecake many times and this is a great creamy lemon flavored dessert.

Directions

In a bowl, combine wafer crumbs, butter, and lemon peel. press onto bottom of greased 9-inch springform pan. Bake at 325 for 12-14 minutes or until lightly browned. Cool.

In a large mixing bowl, beat cream cheese and ricotta until smooth. Combine sugar and cornstarch; add to cheese mixture and beat well. Add eggs and cream, beating on low speed just until combined. Beat in lemon juice, peel, and vanilla just until blended. Pour into crust. Place pan on a baking sheet.

Bake at 325 for 70-80 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with mint and lemon if desired. 12-14 servings.