Crust: 1 ½ c. graham cracker crumb or amaretto cookie crumbs, 6 T. melted butter, 3 T. sugar. Combine these and press into bottom of 9 inch spring form pan. Bake 9 minutes at 350 degrees until set. Cool before filling.
24 oz. ricotta cheese
1 (8 oz.) light cream cheese, softened
1 (8 oz.) mascarpone cheese, softened
1 c. sugar
¼ c. flour
1 tsp. grated lemon rind
1 tsp. vanilla
Confectioners sugar & lime slices (optional)
Beat ricotta, cream cheese, mascarpone cheese, sugar and flour until blended with an electric mixer. Add lemon zest and vanilla, mix well. Add eggs one at a time, mixing at low speed just until blended. Pour filling into crust. Bake 1 hour at preheated 350 degree oven. Run a knife around rim to loosen cheesecake. Cool to room temperature on wire rack, then refrigerate. To serve, dust with confectioners sugar and garnish with lemon slices.