LEMON RICOTTA CHEESECAKE

Lemon Ricotta Cheesecake image

I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 14 servings.

Number Of Ingredients 14

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Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/3 cup lemon juice
3 teaspoons grated lemon zest
4 large eggs, lightly beaten
Fresh mint and lemon slices, optional

Steps:

In a small bowl, combine wafer crumbs, butter and 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 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 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.

Nutrition Facts : Calories 332 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 8g protein.

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