Ricotta Cheesecake

Irmgard's Note:

I clipped this recipe out of Homemakers Magazine many years ago and usually make it in the winter when I have candied citron left over from my holiday baking. I find it comparable in taste to any cheesecake made with cream cheese - it is not as heavy but still has that rich taste.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 6-8

Yield: 1.0 cake

CRUMB CRUST

• 1 ½ cups graham cracker crumbs
• 1 teaspoon grated lemon, rind of
• 4 -6 tablespoons melted butter
• 2 tablespoons granulated sugar

FILLING

• 3 cups ricotta cheese
• ½ cup granulated sugar
• 4 eggs , lightly beaten
• 1 tablespoon cornstarch
• 1 tablespoon freshly grated lemon, rind of
• ¼ cup diced candied citron peel
• 1 cup heavy cream
• 1 tablespoon marsala (optional)
• ¼ cup toasted slivered almond

Directions:

1. Place the graham cracker crumbs in a mixing bowl.
2. Add the lemon peel, melted butter and sugar.
3. Blend well.
4. Press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set.
5. Preheat oven to 325 degrees F.
6. Drain the ricotta of liquid.
7. Place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron.
8. Add the cream and Marsala and mix until smooth.
9. Pour mixture over crumb crust.
10. Bake for 75 to 90 minutes or until filling is firm.
11. Turn oven off.
12. Prop door open and allow cheesecake to cool at room temperature.
13. Chill and garnish with almonds before serving.