Prep 25 mins
Cook 1 hr 10 mins
This delicate lemon cheesecake is so light and fluffy, with a lovely lemon flavour..I usually make it for special occcasions, because I can always trust it to turn out wonderful....I always get rave reviews when I serve this to my guests, and always end up by handing out the recipe. Note: plan ahead, this cheesecake needs to stay in the fridge overnight.
- 1 1⁄2 cups vanilla wafer crumbs (about 45 wafers)
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1 teaspoon grated lemon, rind of
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) carton 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 lemons, rind of
- 2 teaspoons vanilla
- In a bowl, combine wafer crumbs, melted butter and lemon peel.
- Press onto the bottom of a 9-inch springform pan.
- Bake at 325 degrees for 12-14 minutes; cool.
- For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
- Combine sugar and cornstarch; add to cheese mixture, and beat well.
- Add in eggs and half and half cream, beating on low speed, just until combined.
- Pour mixture into crust.
- Place the pan on a baking sheet.
- Bake at 325 degrees 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 at room temperature.
- Refrigerate overnight.
- Remove the sides of pan.
- Garnish with more lemon if desired.
I decided to make this for my mom for her birthday. It might be good, I don't know. The problem was that while the ingredients list contains both lemon juice and vanilla, the recipe doesn't actually mention them at all. I ended up not using them in the recipe due to this oversight, and the result was rather bland.