"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Lemon-Ricotta Cheesecake Recipe

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This recipe for Italian Lemon-Ricotta Cheesecake, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. butter
30 vanilla wafers, crushed, about 1 cup
1 tsp. fresh lemon zest

Filling:
1 1/4 cups sugar
1/4 cup cornstarch
2-8 oz. pkgs. cream cheese, softened
15 oz. container ricotta cheese, drained
4 eggs
2 cups half & half
1/3 cup fresh lemon juice
3 tsp. fresh lemon zest
2 tsp. vanilla extract

Directions:
Directions:
In a microwavable bowl, melt butter. Add crushed cookie crumbs and lemon zest; mix well. In a 9x13-inch round springform pan, using your hands, press mixture firmly into the bottom of the pan. Bake in a preheated 375 oven for 10 minutes. After the crust cools, wrap the outside of the pan with foil. Turn down oven to 325. Filling: In a small bowl, combine sugar and cornstarch. In a large mixing bowl, beat cream cheese and ricotta cheese until smooth; about 5 minutes. Slowly beat in sugar mixture. At low speed, add in eggs, half & half, lemon juice and lemon zest; beat well. Take a jelly roll pan and place it in the oven. Place the cheesecake pan on top. Add enough water to go 1 inch up the side of the springform pan. Bake for 55 minutes or until light brown.

Personal Notes:
Personal Notes:
This ricotta cheesecake has a delicate, silky cake-like texture due to the whole pint of half & half. If you have never made a ricotta-based cheesecake, try this one...you will not be disappointed!

 

 

 

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