M's 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

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


Directions

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.


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