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Easter Lemon Ricotta Cheesecake

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I can’t think of a recipe that’s more perfect for Easter or spring than this Lemon Ricotta Cheesecake. The delicate flavor is well received whenever I make it for any special occasion.

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

Garnishes:

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!

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