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Lemon Ricotta Cheesecake

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“This delicate lemon cheesecake is so light and fluffy, with a lovely lemon flavour..I usually make it for special occcasions, because I can always trust it to turn out wonderful....I always get rave reviews when I serve this to my guests, and always end up by handing out the recipe. Note: plan ahead, this cheesecake needs to stay in the fridge overnight.”
1hr 35mins

Ingredients Nutrition


  1. In a bowl, combine wafer crumbs, melted butter and lemon peel.
  2. Press onto the bottom of a 9-inch springform pan.
  3. Bake at 325 degrees for 12-14 minutes; cool.
  4. For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
  5. Combine sugar and cornstarch; add to cheese mixture, and beat well.
  6. Add in eggs and half and half cream, beating on low speed, just until combined.
  7. Pour mixture into crust.
  8. Place the pan on a baking sheet.
  9. Bake at 325 degrees for 70-80 minutes, or until center is almost set.
  10. Cool on a wire rack for 10 minutes.
  11. Carefully run a knife around edge of pan to loosen.
  12. Cool 1 hour at room temperature.
  13. Refrigerate overnight.
  14. Remove the sides of pan.
  15. Garnish with more lemon if desired.

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