More Great Recipes: Cheesecake

M's Lemon Ricotta Cheesecake


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Crust:
1 cup flour
3 dashes salt
1 teaspoon grated lemon rind
5 tablespoons cold butter
2 tablespoons cold water
Filling:
1 pound (16 oz.) ricotta cheese
1/2 cup half-and-half cream
1/2 cup sugar
2 tablespoons flour
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 eggs
Topping:
1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla


Make Crust. Mix flour, sugar and salt, and lemon rind. Cut in butter until crumbly. Lightly mix in cold water to form a dough. Either roll out to fit bottom of 8 or 9-in. round cake pan, or press onto bottom and slightly up the sides. Bake at 375ºF for 8-10 minutes.


Filling: With mixer blend ricotta, cream, sugar, flour, lemon juice, salt until blended. Beat in eggs one at a time. Pour into baked crust. Bake at 350ºF for 50 minutes or until just set. Mix topping ingredients. Spread


over hot cheesecake. Bake 10 more minutes. Refrigerate when cool.


Pairs Well With


Notes

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