Lemon Ricotta Cheesecake - cooking recipe

Ingredients

1 1/2 cups vanilla wafer crumbs (about 45 wafers)
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon grated lemon, rind of
FILLING
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) carton ricotta cheese
1 1/4 cups sugar
1/4 cup cornstarch
4 eggs
2 cups half-and-half cream
1/3 cup lemon juice
3 teaspoons grated lemons, rind of
2 teaspoons vanilla

Preparation

In a bowl, combine wafer crumbs, melted butter and lemon peel.
Press onto the bottom of a 9-inch springform pan.
Bake at 325 degrees for 12-14 minutes; cool.
For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
Combine sugar and cornstarch; add to cheese mixture, and beat well.
Add in eggs and half and half cream, beating on low speed, just until combined.
Pour mixture into crust.
Place the pan on a baking sheet.
Bake at 325 degrees for 70-80 minutes, or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour at room temperature.
Refrigerate overnight.
Remove the sides of pan.
Garnish with more lemon if desired.