I had the ingredients. All I needed was the desire to bake. It all came together and this beauty of a cheesecake was born.
Fresh lemon, vanilla wafer cookies, cream cheese, ricotta and sour cream. How can you miss with these wonderful ingredients with this recipe of mine?.
Fresh lemon, vanilla wafer cookies, cream cheese, ricotta and sour cream. How can you miss with these wonderful ingredients with this recipe of mine?.
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| That's a sour cream coating on top. Yum |
Combing two recipes is what this recipe is about.
Crust
2 cups crushed vanilla wafers( I used store generic brand)
4 T melted butter
1/4 cup sugar
Crush wafers in a food processor or you can place the cookies in a large seal-able bag and with a rolling pin press back and forth until fine.
In a medium size bowl add crushed wafers, butter and sugar. With a fork mix all. Press into a spring form pan. Refrigerate pan until you mix the below ingredients together.
Cheesecake ingredients
6 large eggs
1 1/4 cup sugar
1 stick softened butter
1 -15 oz. ricotta
1 cup light sour cream
2-8 oz. packages softened cream cheese
3 T cornstarch
3 T flour
1 whole large lemon squeezed (2 small to medium)
Rind of one lemon
Sour Cream topping:
1 cup sour cream
1 1/2 tsp. vanilla extract
2 tsp. sugar
Beat softened cream cheese with sugar and butter. Add eggs one at a time until blended. Beat well...at least a few minutes. Add ricotta, cornstarch and flour. Add lemon juice, sour cream and rind of lemon. Beat until all is blended. Pour gently over crushed cookie mixture.
Bake at 325 degrees about 90 + minutes or until top is just about set in center. Remove from oven and carefully spread sour cream mixture over cheesecake. Place back in oven and bake for 10 minutes more. Remove from oven and cool on rack. Gently go around edges with a sharp knife around cheesecake to loosen. Do not remove sides until completely cooled.
Cover and refrigerate until ready to use. **Cool at least 4 hours before slicing.
It's creamy and delicious. I like the sour cream topping and using the crushed cookies on the bottom instead of the usual graham cracker crust was a plus. We had a slice tonight and it was very light and not as rich as others I have made. Less sugar and still a great taste. Yummy!!!
We'll see how it is tomorrow after it has totally set.
So far so good!
P.S. I'm serving mine with crushed pineapple but any fruit topping would work. Of course just as it is was perfect tonight.
Crust
2 cups crushed vanilla wafers( I used store generic brand)
4 T melted butter
1/4 cup sugar
Crush wafers in a food processor or you can place the cookies in a large seal-able bag and with a rolling pin press back and forth until fine.
In a medium size bowl add crushed wafers, butter and sugar. With a fork mix all. Press into a spring form pan. Refrigerate pan until you mix the below ingredients together.
Cheesecake ingredients
6 large eggs
1 1/4 cup sugar
1 stick softened butter
1 -15 oz. ricotta
1 cup light sour cream
2-8 oz. packages softened cream cheese
3 T cornstarch
3 T flour
1 whole large lemon squeezed (2 small to medium)
Rind of one lemon
Sour Cream topping:
1 cup sour cream
1 1/2 tsp. vanilla extract
2 tsp. sugar
Beat softened cream cheese with sugar and butter. Add eggs one at a time until blended. Beat well...at least a few minutes. Add ricotta, cornstarch and flour. Add lemon juice, sour cream and rind of lemon. Beat until all is blended. Pour gently over crushed cookie mixture.
Bake at 325 degrees about 90 + minutes or until top is just about set in center. Remove from oven and carefully spread sour cream mixture over cheesecake. Place back in oven and bake for 10 minutes more. Remove from oven and cool on rack. Gently go around edges with a sharp knife around cheesecake to loosen. Do not remove sides until completely cooled.
Cover and refrigerate until ready to use. **Cool at least 4 hours before slicing.
It's creamy and delicious. I like the sour cream topping and using the crushed cookies on the bottom instead of the usual graham cracker crust was a plus. We had a slice tonight and it was very light and not as rich as others I have made. Less sugar and still a great taste. Yummy!!!
We'll see how it is tomorrow after it has totally set.
So far so good!
P.S. I'm serving mine with crushed pineapple but any fruit topping would work. Of course just as it is was perfect tonight.
Please note**** I placed my springform pan on aluminum foil before I filled it. Sometimes I have had the pan leak onto my oven floor and boy does it create a mess. Smoke and having to clean up a dirty oven.
A final note. I decided to try this recipe in a 11 x 14”
Pan. Beautiful cheesecake squares. Easy to serve! Convenient too!
Ps: I didn’t top this cheesecake with sour cream but easily could have. Enjoy!
From my happy kitchen to yours,
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