Creamy Lemon Ricotta Cheesecake
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
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.