lemon ricotta cheesecake
I've made this cheesecake many times and this is a great creamy lemon flavored dessert.
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
12-14 servings
Ingredients
- 1 1/2 cups vanilla wafer crumbs (about 45 wafers)
- 1/4 cup butter or margarine, melted
- 1 teaspoon grated lemon peel
- FILLING
- 2 packages (8oz. each) cream cheese, softened
- 1 - carton (15oz.) ricotta cheese
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 4 - eggs
- 2 cups half and half cream
- 1/3 cup lemon juice
- 3 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- - fresh mint and lemon slices, optional
How To Make lemon ricotta cheesecake
-
Step 1In 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.
-
Step 2In 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.
-
Step 3Bake 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.
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