Ricotta Cheesecake

This recipe is from the Relish Section of the Buffalo News. It was submitted by Gretchen Roberts. I made it using low-fat ricotta and topped it with a lemon curd. Look for that recipe in tomorrow's Blog!

Crust:
1 ½ c. graham cracker crumbs
6 T. melted butter
3 T. sugar

Filling:
32 oz. ricotta cheese*
1 (8 oz.) pkg. light cream cheese
1 c. sugar
¼ c. flour
1 tsp. grated lemon rind
1 tsp. vanilla
4 eggs
Confectionery sugar & lemon slices

1. Preheat oven to 350°. Combine crumbs, butter & sugar in medium bowl. Press onto bottom and 1” up sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
I used a prepared graham cracker pie crust.

2. Beat ricotta, cream cheese, sugar and flour in a large bowl with electric mixer. Add lemon zest & vanilla; mix well.

3. Add eggs one at a time, mixing on low speed just until blended. Pour filling into crust and bake 1 hour or until cake is almost set.

4. Run a knife around rim of pan to loosen. Cool to room temperature on wire rack, then refrigerate at least 3 hrs. or overnight.

5. To serve, remove springform side and slice. Dust with confectionery sugar and garnish with lemon slices. Serves 12.

*Whole milk ricotta makes cheesecake creamy, but part skim ricotta can also be used.