Prep 20 mins
Cook 1 hr 30 mins
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.
- 1 1⁄2 cups graham cracker crumbs
- 1 teaspoon grated lemon, rind of
- 4 -6 tablespoons melted butter
- 2 tablespoons granulated sugar
- 3 cups ricotta cheese
- 1⁄2 cup granulated sugar
- 4 eggs, lightly beaten
- 1 tablespoon cornstarch
- 1 tablespoon freshly grated lemon, rind of
- 1⁄4 cup diced candied citron peel
- 1 cup heavy cream
- 1 tablespoon marsala (optional)
- 1⁄4 cup toasted slivered almonds
- Place the graham cracker crumbs in a mixing bowl.
- Add the lemon peel, melted butter and sugar.
- Blend well.
- 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.
- Preheat oven to 325 degrees F.
- Drain the ricotta of liquid.
- Place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron.
- Add the cream and Marsala and mix until smooth.
- Pour mixture over crumb crust.
- Bake for 75 to 90 minutes or until filling is firm.
- Turn oven off.
- Prop door open and allow cheesecake to cool at room temperature.
- Chill and garnish with almonds before serving.