Lemon Ricotta Cheesecake

"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."
 
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Ready In:
1hr 35mins
Ingredients:
12
Serves:
12-14
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ingredients

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directions

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

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Reviews

  1. I decided to make this for my mom for her birthday. It might be good, I don't know. The problem was that while the ingredients list contains both lemon juice and vanilla, the recipe doesn't actually mention them at all. I ended up not using them in the recipe due to this oversight, and the result was rather bland.
     
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