More Great Recipes: Cheesecake | Dessert

Lemon Ricotta Cheesecake


User Avatar
By zina
Member since 2007

Serves 12 - 14 | Prep Time | Cook Time

Ingredients

1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/4 cup butter, melted
1 tsp. grated lemon peel

Filling:
2 (8 oz.) pkgs. cream cheese, softened
1 (15 oz.) carton ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
4 eggs
2 cups half-and-half
1/3 cup lemon juice
3 tsp. grated lemon peel
2 tsp. pure vanilla extract

Garnish with fresh mint leavs and lemon slices, if desired


In a bowl, combine the wafer crumbs, butter and lemon peel. Press into the bottom of a greased 9-inch springform pan. Bake at 325 degrees F for 12 to 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 degrees F for 70 to 80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.


Refrigerate overnight. Remove sides of pan. Garnish, if desired.


Pairs Well With


Notes

TOH Holiday Celebrations 2003 offered this version

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11135 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana