#1700 - Ricotta Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
4 TBSP softened butter
2 fresh lemons (room temperature)
1 1/4 cups white sugar
1/4 cup cornstarch
2 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. ricotta cheese (part skim)
4 eggs
2 cups half and half
2 tsp. vanilla

In a bowl add graham cracker crumbs and softened butter--stir. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 375 degrees for 10 minutes. Cool for 15 minutes and reset oven to 325 degrees. Use two lemons--squeeze 1/3 cup lemon juice and 2 tsp. zest (grated peel)--set aside. In a bowl add white sugar and cornstarch--stir with a spoon. In a mixer add cream cheese and ricotta cheese--beat for 5 minutes. Add cornstarch mixture--beat on low until mixed. Add eggs--beat. Add vanilla and half and half--beat. Add lemon juice and zest--beat. Pour the batter into the baked crust. Bake at 325 degrees for 1 hour. Turn oven off and let the cheesecake in the oven for 1 hour (do not open the oven door). Cool completely, then refrigerate overnight.