Lemon Ricotta Cheesecake
1 cup graham cracker crumbs
4 tbsps butter or margarine, softened
3 to 4 lemons
1 1/4 cups sugar
1/4 cup cornstarch
2 packages reduced fat cream cheese (neufchatel), softened
1 container (15 ounces) part-skim ricotta cheese
4 large eggs
2 cups half and half or light cream
2 teaspoons vanilla extract
Preheat oven to 375 deg. Wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent batter leaking.
In pan, mix graham cracker crumbs and butter with fork until crumbs are moistened. With hand, press mixture firmly onto bottom of pan. Bake crust 10 minutes. Cool on wire rack for about 15 minutes.
Reset oven to 325 deg. From 2 lemons, grate 2 teaspoons peel and squeeze 1/3 cup juice. In small bowl, stir together sugar and cornstarch until blended. In a large bowl, with mixer on medium speed, beat cream cheese and ricotta until smooth, about 4 minutes. Slowly beat in sugar mixture. Reduce mixer speed to low; beat in eggs, half and half, vanilla, and lemon peel and juice until just blended, scraping bowl often with rubber spatula.
Pour batter onto crust. Bake 1 hour. Turn off oven; let cheesecake remain in oven for 1 hour.
Remove cake from oven. To help prevent cracking as the cake cools, run a knife between edge of cake and pan. Cool cake in pan on wire rack for 2 hours. Cover and refrigerate until well chilled, at least 6 hours.
To serve, remove foil and side of pan and place cheesecake on plate. Cut 8 very thin lemon slices for garnish. Makes 16 servings, about 300 calories each. (Good Housekeeping tip for perfect servings of cheesecake--that don't stick to your knife--dip knife into warm water and wipe dry before cutting each slice.)
[Image from Wikimedia Commons]
