Servings: 10
Ingredients:
For The Crust:
2 cups graham cracker crumbs (approximately 30 graham cracker squares) or 2 cups store-bought boxed graham cracker crumbs
1/2 cup (1 stick/4 oz./113gm) unsalted butter, melted
For The Filling:
12 oz. cream cheese, softened
12 oz. ricotta cheese
1 cup granulated sugar
3 large eggs
2 tablespoons all-purpose flour
1 1/2 cups sour cream
1 tablespoon lemon juice
1 tablespoon grated lemon zest
Instructions:
Preheat oven to 300°F/150°C. Spray an 8-inch springform pan with non-stick cooking spray.
For The Crust:
Grind the graham crackers (approximately 30 squares) in a food processor to fine crumbs, or use 2 cups store-bought graham cracker crumbs. Place in a mixing bowl. Pour the melted butter over the crumbs, and stir to combine. Press mixture onto bottom and 1-inch up the sides of prepared pan. Wrap aluminum foil around bottom and 2 inches up the sides of springform pan (to prevent leakage).
For The Filling:
Place the softened cream cheese, ricotta cheese and sugar in a food processor and process until smooth. (Alternatively you can use an electric mixer.) Add the eggs, 1 at a time, mixing well after each addition. Transfer to a bowl (if using a processor) and fold in the flour, sour cream, lemon juice and lemon zest. Pour into the crust-lined springform pan.
To Bake:
Place the springform pan with cheesecake batter inside a larger baking pan, and fill the larger pan carefully with one inch of water and place pan in 300°F/150°C oven. (This method is called a "WATER BATH" which helps your cheesecake bake evenly and to prevent cracking.) Bake for 1 hour, or until the cheesecake is set in the middle. Turn off the heat and leave in the oven for another one hour, with the door ajar. Remove from the oven, take cheesecake pan out of water bath, and set aside on cooling rack to cool completely. Remove aluminum foil. Release sides of springform pan and refrigerate for at least 4 hours to overnight before serving.
Makes 10 servings.
Source: DianasDesserts.com
Date: April 15, 2002