Ricotta Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 teaspoon grated lemon, rind of
• 4 -6 tablespoons melted butter
• 2 tablespoons granulated sugar
• 3 cups ricotta cheese
• 1/2 cup granulated sugar
• 4 eggs, lightly beaten
• 1 tablespoon cornstarch
• 1 tablespoon freshly grated lemon, rind of
• 1/4 cup diced candied citron peel
• 1 cup heavy cream
• 1 tablespoon marsala (optional)
• 1/4 cup toasted slivered almonds

Recipe

• 1 place the graham cracker crumbs in a mixing bowl.
• 2 add the lemon peel, melted butter and sugar.
• 3 blend well.
• 4 press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set.
• 5 preheat oven to 325 degrees f.
• 6 drain the ricotta of liquid.
• 7 place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron.
• 8 add the cream and marsala and mix until smooth.
• 9 pour mixture over crumb crust.
• 10 bake for 75 to 90 minutes or until filling is firm.
• 11 turn oven off.
• 12 prop door open and allow cheesecake to cool at room temperature.
• 13 chill and garnish with almonds before serving.