Italian Cheesecake

We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake. Another great recipe from Relish Mag.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups graham crackers or 1 1⁄2 cups  amaretto cookies, crumbs
• 6  tablespoons  melted butter
• 3  tablespoons sugar

• Filling

• 32  ounces whole milk ricotta cheese
• 1 (8 ounce) package light cream cheese, softened
• 1  cup sugar
• 1⁄4 cup all-purpose flour
• 1  teaspoon lemon zest
• 1  teaspoon vanilla extract
• 4  eggs
•  confectioners' sugar (optional)
•  lemon slice (optional)

Directions

1. Preheat oven to 350°F
2. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
3. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
4. Add eggs one at a time, mixing on low speed just until blended.
5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
6. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
7. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.