What You Need:
(Makes: 12 to 14 servings)
For the Crust:
1 & 1/2 cups of crushed vanilla wafers (about 45 wafers)
1/4 cup of butter, melted
1 teaspoon of grated lemon peel
For the Filling:
2 packages (8 ounces each) of cream cheese, softened
2 cups of half-and-half cream
1 carton (15 ounces) of ricotta cheese
1 & 1/4 cups of sugar
1/4 cup of cornstarch
2 teaspoons of vanilla extract
1/3 cup of lemon juice
3 teaspoons of grated lemon peel
4 eggs, lightly beaten
Fresh mint, optional
Lemon slices, optional
What to Do:
STEP 1) In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 inch springform pan. Bake the crust at 325 degrees for 12 to 14 minutes or until lightly browned. Cool.
STEP 2) In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and peel. Add eggs; beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet.
STEP 3) Bake at 325 degrees for 70 to 80 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
STEP 4) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.
STEP 5) Happy Easter & enjoy!