Lemon Ricotta Cheesecake
From wynnebaer 16 years agoIngredients
- 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
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- sunflower48386 White Lake, MI
- crabhappychick Pittsburgh, PA
- borinda SoCal, CA
- wynnebaer Dunnellon, Florida
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The Rating
Reviewed by 3 people-
chocolate graham cracker crumbs is excellent with lemon. OH< just to let you know this sounds wonderful!
sunflower48386 in White Lake loved it
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Mmmmm, this sounds so light and refreshing! I'm liking borinda's idea of chocolate grahams in the crust...and I'm thinking gingersnaps would be yummy, too. Thanks...love it!
crabhappychick in Pittsburgh loved it
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