If you like cheesecake, this is the recipe for you! And if you don’t like cheesecake, this recipe may just change your mind!
This is a two part recipe. 1st the crust, 2nd the cheesecake filling
Preparation time: 45 minutes
Bake time: 1 hour
Cool time: 3 hours
1st The Crust:
1 1/2 cups flour 1/3 cup sugar 2 tsp. grated lemon peel
3.4 cup butter 2 egg yolks, slightly beaten 1/2 tsp. vanilla
Combine the flour, sugar and lemon peel. Cut in the butter until mixture is crumbly.
Add egg yolks and vanilla. Mix thoroughly.
Place 1/3 of dough on bottom of a 10 inch pan (spring form works well). With the rest of the dough build up sides in pan.
Bake in 400 degree oven for about 6 – 8 minutes, or golden brown.
Allow to cool.
2nd The Cheesecake Filling:
5 – 8 oz package cream cheese 1 cup ricotta cheese 1 cup sour cream
2 tsp grated lemon peel 1/2 tsp vanilla 1/2 tsp almond extract
2 cups sugar 1/3 tsp salt 5 to 6 eggs
2 egg yolks 1/3 cup whipping cream
Let cream cheese soften to room temperature (1 1/2 hrs).
Beat until creamy adding sour cream and ricotta cheese. Mix well.
Add vanilla, lemon peel, sugar and salt. Mix well.
Add eggs one at a time beating well between each. Add egg yolks and whipping cream.
Pour into crust. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees and continue baking for 50 – 55 minutes or until set well in center.
Remove from oven and allow to cool.
Loosen sides with spatula. Invert onto a plate and invert again onto another serving plate. Allow to cool another hour or so. Glaze if you like with strawberries or any topping you like.