Lemon Ricotta Cheesecake

• 1 1/2 cups vanilla wafer crumbs (about 45 wafers)
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 teaspoon grated lemon, rind of
• FILLING
• 2 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) carton ricotta cheese
• 1 1/4 cups sugar
• 1/4 cup cornstarch
• 4 eggs
• 2 cups half-and-half cream
• 1/3 cup lemon juice
• 3 teaspoons grated lemons, rind of
• 2 teaspoons vanilla

1. In a bowl, combine wafer crumbs, melted butter and lemon peel.
2. Press onto the bottom of a 9-inch springform pan.
3. Bake at 325 degrees for 12-14 minutes; cool.
4. For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
5. Combine sugar and cornstarch; add to cheese mixture, and beat well.
6. Add in eggs and half and half cream, beating on low speed, just until combined.
7. Pour mixture into crust.
8. Place the pan on a baking sheet.
9. Bake at 325 degrees for 70-80 minutes, or until center is almost set.
10. Cool on a wire rack for 10 minutes.
11. Carefully run a knife around edge of pan to loosen.
12. Cool 1 hour at room temperature.
13. Refrigerate overnight.
14. Remove the sides of pan.
15. Garnish with more lemon if desired.

vanilla wafer crumbs, butter, grated lemon, filling, cream cheese, ricotta cheese, sugar, cornstarch, eggs, cream, lemon juice, grated lemons, vanilla

Taken from www.food.com/recipe/lemon-ricotta-cheesecake-79217 (may not work)