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
  1. 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.
  2. 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
  3. over hot cheesecake. Bake 10 more minutes. Refrigerate when cool.