Skill required: Successful baker
Crust:
1 1/2 cups graham cracker or amaretto cookie crumbs
6 tablespoons melted butter
3 tablespoons sugar
Filling:
32 ounces whole milk ricotta cheese
1 (8-ounce) package light cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 eggs
Confectioners’ sugar (optional)
Lemon slices (optional)
1. Preheat oven to 350 degrees F.
2. To prepare crust, combine crumbs, butter and sugar in medium bowl.
3. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan.
4. Bake 10 minutes or until set. Cool before filling.
5. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer.
6. Add lemon zest and vanilla; mix well.
7. Add eggs one at a time, mixing on low speed just until blended.
8. Pour filling into crust. Bake for 1 hour or until cake is almost set.
9. Run a knife around rim of pan to loosen cheesecake.
10.Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
11.To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.
Yield: 12 servings
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