Ingredients Jump to Instructions ↓

  1. 1 1/2 cups graham cracker or amaretto cookie crumbs

  2. 6 T. melted butter

  3. 3 T. sugar Filling:

  4. 32 ounces whole milk ricotta cheese

  5. 1 (8-ounce) package light cream cheese, softened

  6. 1 cup sugar

  7. 1/4 cup all-purpose flour

  8. 1 t. lemon zest

  9. 1 t. vanilla extract

  10. 4 egg s Confectioners' sugar Lemon slices

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well. Add eggs one at a time, mixing on low speed just until blended. Pour filling into crust. Bake for 1 hour or until cake is almost set. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.


Send feedback