This is a refreshing change from the classic New York style cheesecake as it incorporates ricotta cheese as well as cream cheese in a shortbread crust. I rate this a 5/5.
Ingredients
1 c flour
1/4 c granulated sugar
6 T unsalted butter, chopped
12 oz. cream cheese, softened
16 oz. ricotta cheese
4 eggs
1/2 c freshly squeezed lemon juice
2 T lemon zest
1 c granulated sugar
1/2 tsp vanilla
1 1/2 T cornstarch
1 1/2 T cold water
1 c sour cream
1/4 c granulated sugar
Preheat oven to 300*.
In a large bowl add flour, sugar & butter. Rub together between fingers until course crumbs form. Press in the bottom of a 9" springform pan. Bake approx. 30 minutes until golden. Set aside to cool.
In a food processor place cream cheese, ricotta cheese, eggs, lemon juice, lemon zest, sugar and vanilla and process until smooth. In a small bowl mix cornstarch with water. Add to mixture and process until blended. Pour into cooled crust and bake 1 hr. 30 minutes until golden brown and slightly wobbly in the very center. Turn oven off.
Mix sour cream and sugar together. When cheesecake is done, spread sour cream over the top and return to the oven, heat off and door closed, for an hour.
Refrigerate for 4 hours or overnight.
This recipe is adapted & converted from Donna Hay's Classic Lemon Cheesecake.
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