Creamy Lemon Ricotta Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

30 vanilla wafers
4 tablespoons butter or margarine
4 teaspoons grated lemon peel
1-1/4 cups sugar
1/4 cup cornstarch
2 pkgs. (8 oz. each) cream cheese, softened
1 container (15 oz) ricotta cheese
4 large eggs
2 cups half-and-half cream
1/3 cup fresh lemon juice
2 teaspoons vanilla


Directions

Process wafers real well. Melt butter or margarine and stir in 1 tsp. Of the grated lemon. Add this to the crumb mixture and blend well.


Press into a 9-inch springform pan and bake for 10 minutes in a 350ºF oven. Cool for 30 minutes and reduce the oven temperature to 325ºF.


Filling: Beat cream cheese and ricotta cheese till smooth. Slowly add the sugar. Then add the eggs one at a time. add the half-and-half, lemon juice, vanilla and remaining lemon zest. Pour onto the crust. Bake for 1 hour and 15 minutes. Turn OFF the oven and allow to rest in the oven for an additional hour. Leave the door closed. Chill for at least 6 hours before serving.


P.S. Line the outside of the pan with foil before baking. You can see why this is called Creamy Cheesecake and the lemon is Not overpowering.


Questions, Comments & Reviews



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