Lemon Cheesecake Recipe

Container: 9" springform pan, 2 small bowls, large mixer with bowl

Prep Time: 25 minutes

Cook Time: 1 hour

Servings: 12

Ingredients

-		1 cup graham cracker crumbs (1 whole sleeve) - crushed
-		4 tablespoons unsalted butter - softened
-		2 lemons - zested, juiced
-		1 1/4 cups sugar
-		1/4 cup cornstarch
-		16 ounces cream cheese - regular
-		15 ounces ricotta cheese - regular or low-fat
-		4 eggs - large size
-		2 cups half-n-half
-		2 teaspoons vanilla
-		1 lemon - for zesting

Directions

• Preheat oven to 375°.
• Wrap outside of springform pan with foil so batter won't leak out.
• In small bowl, mix graham cracker crumbs with butter.
• Press mixture firmly into bottom of springform pan.
• Bake crust for 10 minutes.
• Cool on wire rack for at least 20 minutes.
• Reset oven to 325°.
• In small bowl, zest the 2 lemons. Cut both in half and juice into bowl with zest.
• In another small bowl, combine sugar and cornstarch.
• In large mixer bowl, beat cream cheese with ricotta until smooth, about 3 minutes, on medium speed.
• Add in sugar mixture.
• Reduce speed to low, add eggs, half-n-half, vanilla, and lemon zest and juice. Blend, scraping down sides of bowl occasionally. It will be a thin mixture.
• Pour batter over cooled crust.
• Place in 325° oven for 1 hour, making sure center is set. (It will not brown on top).
• Shut off oven and keep cheesecake in oven for 1 hour.
• Remove from oven and cool on wire rack in pan for 2 hours.
• Cover and chill for 1 hour. Can be chilled overnight.
• When ready to serve, remove foil and side of pan. Place on serving platter. Garnish with thin lemon slices.