Lemon Ricotta Cheesecake
From wynnebaer 15 years ago
- 80 minutes to make
- Serves 12
We are all cheesecake lovers here and this is one of our favorites.
Ingredients
- Lemon ricotta cheesecake shopping list
- Crust shopping list
- 1 1/2 cups vanilla wafers, crushed (40-45 cookies) shopping list
- 1/4 cup butter, melted shopping list
- 1 tsp. lemon zest shopping list
- Filling shopping list
- 2 8 oz. pkgs. cream cheese, softened shopping list
- 1 15 oz. carton ricotta cheese shopping list
- 1 1/4 cups sugar shopping list
- 1/4 cup cornstarch shopping list
- 4 eggs shopping list
- 2 cups half and half shopping list
- 1/3 cup lemon juice shopping list
- 3 tsp. lemon zest shopping list
- 2 tsp. vanilla shopping list
- blueberries to garnish, optional shopping list
How to make it
- Preheat oven to 325
- In mixing bowl, combine wafer crumbs, butter, and lemon zest
- Press into greased 9 inch spring form pan
- Bake for 12-14 minutes or until browned lightly
- Set aside to cool
- In large mixing bowl, beat cream cheese and ricotta until smooth
- In another bowl, combine sugar and cornstarch
- Add to cheese and beat well
- Add eggs and cream, beating on low until just combined
- Beat in lemon juice, zest and vanilla until blended
- Pour into cooled crust
- Put pan onto baking sheet
- Bake for 70-80 minutes or until center is almost set
- Cool on rack for 10-15 minutes
- Run knife along sides to loosen
- Let sit another hour
- Refrigerate until chilled
The Rating
Reviewed by 6 people-
Love lemon flavor, and this cheesecake sounds so decadent! Nice addition of ricotta cheese here!
juels
in Clayton loved it
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awsome cheescake and I do love Lemon thanks wynne high5
momo_55grandma
in Mountianview loved it
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WOW I LOVE IT!!!!! I LOVE LEMON!!! YUM YUM LOL
FIVE
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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