Ingredients
- 1-2/3 cups zwieback, rusk or plain biscotti crumbs
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, softened
- filling:
- 2 cartons (15 ounces each) ricotta cheese
- 1/2 cup sugar
- 1/2 cup half-and-half cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Directions
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up side of a greased 9-in. springform pan. Refrigerate until chilled.
- Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet.
- Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen side from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts
1 piece: 260 calories, 14g fat (9g saturated fat), 83mg cholesterol, 191mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 7g protein.
