Monday, July 14, 2008

Ricotta Cheesecake

Here are the components of the cheesecake...

For the cheesecake:
1/3 cup sugar
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon peel
1 8-ounce packages cream cheese, room temperature
1/2 cup whole-milk ricotta cheese
1 large egg

You combine the sugar and lemon juice until the sugar is dissolved, then add the cream cheese and the ricotta and finally the egg, whipping it until it's nice and light. Then it's 18 minutes in a pre-heated oven at 425°. And, of course, using a graham cracker crust.


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