Traditional Ricotta Cheesecake

By Debbie54

Ingredients

• Crust:
• 1 cup finely crushed graham crackers
• 1/4 cup sugar
• 1/4 cup melted margarine
• Filling:
• 2 containers (15 oz) light ricotta cheese
• 1/2 cup half-and-half
• 1/2 cup sugar
• 2 tbls flour
• 1 tbls fresh lemon juice
• 1 tsp finly grated lemon peel
• 1/4 tsp salt
• 2 eggs
• Topping:
• 1 cup light sour cream
• 2 tbls sugar
• 1 tsp vanilla

Details

Servings 8
Cooking time 60mins

Preparation

Step 1

Combine crust ingredients; mix well. Press evenly over bottom and 1 1/2 inches up sides of 8 or 9" springform pan. Chill while preparing filling. In bowl of electric mixer, combine Ricotta cheese, hald-and-half, sugar, flour, lemon juice, lemon peel and salt; blend until smooth. Add eggs, one at a time; blent until smooth. Pour into crust. Bake at 350 for 50 minutes or until center is set. Remove from oven. Beat sour cream and sugar and vanilla. Gently spoon onto warm cheesecake; spread evenly over surface. Return to oven 10 minutes. Turn off oven; Cool in oven with door propped open for 30 minutes. Remove to wire cooling rack. Cool completely. Chill at least 3 hours.