Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1/4 cup butter, melted1 teaspoon grated lemon zestFILLING:2 packages (8 ounces each) cream cheese, softened2 cups half-and-half cream1 carton (15 ounces) ricotta cheese1-1/4 cups sugar1/4 cup cornstarch2 teaspoons vanilla extract1/3 cup lemon juice3 teaspoons grated lemon zest4 large eggs, lightly beatenFresh mint and lemon slices, optional
Preparation
In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.
In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet.
Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.
