 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
We are all cheesecake lovers here and this is one of our favorites. Ingredients:
lemon ricotta cheesecake |
crust |
1 1/2 cups vanilla wafers, crushed (40-45 cookies) |
1/4 cup butter, melted |
1 tsp. lemon zest |
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. lemon zest |
2 tsp. vanilla |
blueberries to garnish, optional |
Directions:
1. Preheat oven to 325
2. In mixing bowl, combine wafer crumbs, butter, and lemon zest
3. Press into greased 9 inch spring form pan
4. Bake for 12-14 minutes or until browned lightly
5. Set aside to cool
6. In large mixing bowl, beat cream cheese and ricotta until smooth
7. In another bowl, combine sugar and cornstarch
8. Add to cheese and beat well
9. Add eggs and cream, beating on low until just combined
10. Beat in lemon juice, zest and vanilla until blended
11. Pour into cooled crust
12. Put pan onto baking sheet
13. Bake for 70-80 minutes or until center is almost set
14. Cool on rack for 10-15 minutes
15. Run knife along sides to loosen
16. Let sit another hour
17. Refrigerate until chilled
|
|