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| 30 | Vanilla Wafers |
| 4 Tbsp. | Margarine or Butter |
| 4 Tsp. | Grated Lemon Peel |
| 1 1/4 Cups | Sugar |
| 1/4 Cup | Cornstarch |
| 16 Oz. | Cream Cheese, softened |
| 15 Oz. | Ricotta Cheese |
| 4 | Eggs |
| 2 Cups | Half and Half |
| 1/3 Cup | Fresh Lemon Juice |
| 2 Tsp. | Vanilla Extract |
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| 1. |
In food processor with knife blade attached or in blender at medium speed, blend vanilla wafers until fine crumbs form (makes about 1 cup crumbs).Preheat oven to 375 degrees. |
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| 2. |
In small saucepan, melt margarine or butter over low heat; stir in 1 tsp lemon peel.In a 9" by 3" springform pan, with a fork, stir wafer crumbs and melted margarine mixture until moistened.With hand, press mixture firmly onto the bottom of the pan.Bake crust 10 minutes. |
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| 3. |
Cool completely in pan on wire rack, about 30 minutes.Wrap outside of pan with foil. |
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| 4. |
Turn oven to 325 degrees.In cup, combine sugar and cornstarch until blended.In large bowl, with mixer at medium speed, beat cream cheese and ricotta cheese until smooth, about 5 minutes; slowly beat in sugar mixture. |
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| 5. |
At low speed, beat in eggs, half-and-half, lemon juice, vanilla, and remaining 3 tsp lemon peel just until blended, scraping bowl often with a rubber spatula. Pour cream-cheese mixture onto crust.Bake cheesecake 1 hour and 15 minutes.Turn off oven; let cheesecake remain in oven 1 hour longer. |
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| 6. |
Remove cheesecake from oven and cool completely in pan on wire rack.Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled.Remove side of pan to serve.Garnish with lemon peel and mint sprigs. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 16
Prep. Time:
Utensils:
Notes: |
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