Ricotta Cheesecake with hint of Lemon
10 T Flour
3 T Sugar
6 T Butter, unsalted
make graham cracker digestives base
24 oz Ricotta
16 oz Cream Cheese
6 T Flour
1/2 t Salt
1/2 t Vanilla
1/2 Lemon Rind, grated
6 Eggs, well beaten
8 oz sour cream
1 1/2 t vanilla extract
3/4 c Sugar
3/4 c Pineapple, crushed or use other fruit that lends itself to baking
Preheat oven to 150 c.
Lightly oil the bottom of a 10" x 3" Springform pan with light olive oil.
Mix ingredients to make a dough.
Roll out ¬º" thick to cover bottom of pan.
Bake the crust on the bottom section of pan for about 15 minutes and allow to cool.
Drain the ricotta for 15 minutes.
Place cheeses, flour, salt, vanilla, lemon rind, sugar and eggs in a mixer and mix well, but don't overmix.
Place sides of pan on bottom and oil the sides.
Spread pineapple over the crust, and pour the cheese mixture on top.
Place the cake into a pan of hot water and bake for about 45 minutes.
Refrigerate and allow to cool.