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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Lemon-Ricotta Cheesecake Recipe

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This recipe for Italian Lemon-Ricotta Cheesecake is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º oven for 10 minutes. After the crust cools, wrap the outside of the pan with foil. Turn down oven to 325º. 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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