LEMON RICOTTA CHEESECAKE
This delicate lemon cheesecake is so light and fluffy, with a lovely lemon flavour..I usually make it for special occcasions, because I can always trust it to turn out wonderful....I always get rave reviews when I serve this to my guests, and always end up by handing out the recipe. Note: plan ahead, this cheesecake needs to stay in the fridge overnight.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 532.8, Fat 33.3, SaturatedFat 17.6, Cholesterol 147.6, Sodium 314, Carbohydrate 48.6, Fiber 0.7, Sugar 22.5, Protein 11
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