Lemon Ricotta Cheesecake
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
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)
In a bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9-in. 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 first 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 a 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.