M's Lemon Ricotta Cheesecake
CATEGORIES
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
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.