Lemon Ricotta Cheesecake Recipe

Lemon Ricotta Cheesecake Recipe

A delicious light and tasty cheesecake the family will love!

Prep Time

40

Minutes

Total Time

1:50

Hr:Mins

Makes

14

Servings

1 1/2
cups crushed vanilla wafers (about 50 wafers)
1/4
cups butter, melted
1
teaspoon grated lemon peel
2
packages (8 ounces) PHILADELPHIA Cream Cheese, softened
2
cups half-and-half cream
1
carton (15 ounces) ricotta cheese
1 1/4
cups sugar
1/4
cup cornstarch
2
teaspoons vanilla extract
1/3
cup lemon juice
3
teaspoons grated lemon peel
4
eggs, lightly beaten
Fresh mint and lemon slices, optional
  1. In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto bottom of a greased 9-in. springform pan. Bake at 325 degrees for 12-14 minutes. Cool
  2. In a large bowl, beat the cream cheese and ricotta cheese until smooth. Add in the sugar, cornstarch and vanilla extract until smooth. Beat in lemon juice and peel. Add eggs, beat on low speed until well combined. Pour filling into crust.
  3. Bake at 325 degrees for 70-80 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer out of oven. Refrigerate overnight, covered. Garnish with mint and lemon if desired. Yield: 12-14 servings.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The mixture of the cheesecake may seem a little watery because of all the liquid but do not be alarmed! While baking, the cheesecake with form together and have a great texture!

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.