Lemon Ricotta Cheesecake
Total Time: 2 1⁄2 hoursYield: 12 Servings
Source: www.tasteofhome.com
Category:
Ingredients
1 1⁄2 cup Vanilla Wafers (about 45)4 tablespoons Unsalted Butter (melted)
4 teaspoons Lemon Zest
16 ounces Cream Cheese (softened)
2 cups Half and Half
15 ounces Ricotta Cheese
1 1⁄4 cup Sugar
1⁄4 cup Cornstarch
2 teaspoons Vanilla Extract
1⁄3 cup Lemon Juice
4 whole Eggs
Directions
- In a small bowl, combine wafer crumbs, butter and 1 teaspoon lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.
- In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and 3 teaspoons zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet. Bake at 325° for 70-80 minutes or until center is almost set.
- Cool on a wire rack for 1 hour then minutes. Refrigerate overnight.
- Carefully run a knife around edge of pan to loosen; serve immediately.