Printable | Taste of Home

Lemon Ricotta Cheesecake

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
4 eggs
2 cups half-and-half cream
1/3 cup lemon juice
3 teaspoons grated lemon peel
2 teaspoons vanilla extract
Fresh mint and lemon slices, optional

In a bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a
greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly
browned. Cool. In a large mixing bowl, beat cream cheese and ricotta until
smooth. Combine sugar and cornstarch; add to cheese mixture and beat well. Add
eggs and cream, beating on low speed just until combined. Beat in lemon juice,

Printed from tasteofhome.com Nov 18, 2008

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Lemon Ricotta Cheesecake cont.

peel and vanilla until blended. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Remove sides of pan. Garnish with mint and
lemon if desired.

Yield: 12-14 servings.