Creamy Lemon Ricotta Cheesecake
Turn oven to 325ºF. In cup, combine sugar and cornstarch until blended. In large bowl, with mixer at medium speed, beat cream cheese and ricotta cheese until smooth, about 5 minutes; slowly beat in sugar mixture. At low speed, beat in eggs, half-and-half, lemon juice, vanilla, and remaining 3 tsp lemon peel just until blended, scraping bowl often with a rubber spatula. Pour cream-cheese mixture onto crust.
Bake cheesecake 1 hour and 15 minutes. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven and cool completely in pan on wire rack.
Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
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