Lemon Ricotta Cheesecake

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READY IN: 1hr 35mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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