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Lemon Ricotta Cheesecake Recipe

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This recipe for Lemon Ricotta Cheesecake, by , is from Good Eats, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Lucas


1 1/2 cups vanilla wafers, crushed
1/4 cup butter, melted
1 teaspoon lemon zest
16 ounces cream cheese
2 cups half and half
15 ounces ricotta cheese
1 1/4 cup sugar
1/4 cup cornstarch
2 teaspoons vanilla
1/3 cup lemon juice
3 teaspoons lemon zest

Mix zest, wafers and butter.
Press into springform.
Blend cream cheese, cream, ricotta, sugar, cornstarch, and vanilla. until smooth.
Add in juice and zest.
Beat in eggs until combined.
Pour better into pan.
Bake for 70 to 80 minutes at 325 degrees.
Cut off oven and leave in oven for 1 hour. Refrigerate to set for 6 hours, preferably overnight.




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