Lemon Cheesecake

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1 single crust pie crust

1 lemon

1 -8oz. package cream cheese, softened

1 -3oz. package cream cheese softened

1 cup sugar

1 cup ricotta cheese

1 teaspoon pure vanilla extract

3 eggs beaten

strips of lemon peel for garnish – optional


Preheat oven to 450 F.

Prepare pie crust according to directions.

Reduce oven temperature to 350 F.

Using a fine shredder, remove yellow peel from lemon, set peel aside.

Peel and cut up lemon. Don't forget to remove seeds.

In a large bowl, combine cream cheese, sugar, ricotta cheese, vanilla, shredded lemon peel, and cut up lemon. Blend until smooth. (can be done in a blender or food processor)

Put the beaten eggs in a large bowl.

Using a wood spoon, stir the cheese mixture into the eggs.

Pour into the prepared pie crust.

Bake for 35 – 40 minutes or until center appears nearly set when shaken.

Cool on a wire rack for 1 hour.

Cover and chill for at least 4 hours.

Garnish with lemons peel slices if desired.


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