Lemon Cheesecake

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Story Published: Mar 31, 2008 at 12:39 PM PDT

Story Updated: Mar 31, 2008 at 12:39 PM PDT

By Todd Johnson

Ingredients

Lemon Cheesecake - 1/10/2005

1 cup graham crumbs or ground nuts 1/4 cup cornmeal
2 Tbl. lemon zest 2 Tbl. brown sugar
3 Tbl. melted butter 1 lb. cream cheese
3/4 cup sugar Zest of 1 lemon
1/4 tsp. vanilla 1 1/2 Tbl. flour
1/4 lb. ricotta cheese 1/4 cup sour cream
1 Tbl. Lemoncello liquor 3 whole eggs
2 egg yolks

Directions

To make the crust, mix graham crumbs, cornmeal, 2 Tbl. lemon zest, brown sugar and melted butter. Press into the bottom of an 8" springform pan and set aside. For the filling, put cream cheese (at room temperature) and sugar in a mixer.

Add zest of 1 lemon, flour, Lemoncello, vanilla and ricotta cheese. Mix until smooth. Keep mixing and add the eggs slowly.

Fold in the sour cream and pour over the crust. Bake at 400 degrees for 10 minutes, then reduce the heat to 200 degrees and bake 50 minutes. Serves 8.

Recipe from Pandora DeGreen, Flying Fish

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