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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake. Another great recipe from Relish Mag. Ingredients:
1 1/2 cups graham crackers or 1 1/2 cups amaretto cookies, crumbs |
6 tablespoons melted butter |
3 tablespoons sugar |
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 slice (optional) |
Directions:
1. Preheat oven to 350°F
2. 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.
3. 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.
4. Add eggs one at a time, mixing on low speed just until blended.
5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
6. 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.
7. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.
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