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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Ricotta Cheesecake (Italian Recipe) Recipe

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This recipe for Lemon Ricotta Cheesecake (Italian Recipe) is from Our Family Cookbook, 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:  
Crust:
1 ½ cups crushed vanilla wafers (about 45 wafers)
¼ cup butter, melted
1 teaspoon grated lemon zest
Filling:
2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extrat
1/8 teaspoon salt
Directions:
Directions:
In a small bowl, combine crushed wafers, butter and lemon peel. Press onto the bottom of a greased 9 ½ inch springform pan. Bake at 325 degrees for 12-14 minutes or until lightly browned. Cool. Meanwhile, in a large mixing bolw, stir ricotta with a rubber spatula until it reaches and extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thorougly. Stir in the eggs, one at at time. Next, add in the vanilla, cinnamon, lemon zest and salt. Mix well. Pour batter into crust. Bake in the center of the oven for about 75 to 90 minutes at 300 degrees, until the cake is light golden in color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean. Cool cake on wire rack. Cover and chill until serving time.

 

 

 

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