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.

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Steps

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In a bowl , combine wafer crumbs , melted butter and lemon peel.

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Press onto the bottom of a 9-inch springform pan.

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Bake at 325 degrees for 12-14 minutes.

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Cool.

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For the filling: in a large mixing bowl , beat cream cheese and ricotta until smooth.

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Combine sugar and cornstarch.

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Add to cheese mixture , and beat well.

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Add in eggs and half and half cream , beating on low speed , just until combined.

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Pour mixture into crust.

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Place the pan on a baking sheet.

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Bake at 325 degrees for 70-80 minutes , or until center is almost set.

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Cool on a wire rack for 10 minutes.

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Carefully run a knife around edge of pan to loosen.

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Cool 1 hour at room temperature.

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Refrigerate overnight.

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Remove the sides of pan.

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Garnish with more lemon if desired.

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Ingredients

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vanilla wafer crumbs, butter, lemon, rind of, cream cheese, ricotta cheese, sugar, cornstarch, eggs, half-and-half cream, lemon juice, lemons, rind of, vanilla