I haven't made cheesecake in ages, so I cobbled this together from
several different recipes. I used Oreo cookies because I wanted a
chocolate crust and the store didn't have Nabisco Chocolate Wafers.

Lemon and Ricotta Cheesecake
By sf

Make the cheesecake the day ahead and let it rest in the refrigerator
overnight.

You'll need a springform pan. Baking instructions are for 9-in. Bake
a few minutes longer if you use an 8-inch and a little less if you
use a 10 inch springform. I used an 8-inch pan and filled it to the
top.

Wrap the springform thoroughly with heavy aluminum foil because you'll
be baking this cheesecake in a water bath.

Preheat oven to 375°

Crust

1 cup finely crushed crumbs (graham crackers, vanilla wafers,
chocolate cookies, biscotti)
2T sugar (eliminate if the cookies are sweet)
¼ cup butter, melted

Mix together and press evenly on the bottom and sides of a 9-inch pie
pan.

Bake for 8-10 minutes and remove the pan.

Turn the oven down to 350°.

Filling

1 cup ricotta cheese
2-8 oz packages of cream cheese (room temperature)
2T cornstarch
1c sugar
1T vanilla extract
1T lemon juice +zest of the entire lemon
4 large eggs (room temperature)

Hot water

Mix the softened cream cheese, ricotta, sugar and cornstarch together
in a large bowl on medium to medium-high speed. Once fully combined,
add the vanilla, lemon and eggs, one at a time. Blend until smooth
and fully incorporated. Scrape the bowl down between eggs.

Place the foil wrapped springform pan into a baking dish and pour in
enough hot water to come half way up the sides. Bake 20-30 minutes or
more depending on the size of your pan. When it's set, it should not
appear wet or jiggle in the middle. Check for doneness with the blade
of a paring knife. If it comes out wet, you'll need to cook it
longer. If a little something clings to it, but it's not wet and
completely coated - take it out of the oven and proceed with the
topping.

Turn the oven to up 450°

Topping

1 pint sour cream (12-16 oz or 2 small cartons) sour cream or greek
yogurt (I use greek yogurt)
1t vanilla extract
¼ c sugar

When the cheesecake is out of the oven, whisk the sour cream, sugar
and vanilla together until smooth.

Pour topping over the cheesecake, smooth it out and bake for another
10 minutes.

Remove from the oven, place on a cooling rack and let it cool to room
temperature before refrigerating overnight.


--
I love cooking with wine.
Sometimes I even put it in the food.