Italian Cheesecake

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.
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
4 eggs
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.

Serves 12

Karen Adams
Fort Valley