Ricotta Cheesecake

Okay, I completely love this!! I like cheesecake, but it can be too rich and only eat a few bites before I burst. This is lighter and not as rich, but just as good! If you make it for a party or something make the day before so it has time to set up and be perfect.

Ingredients:

CRUST:

1 2/3 c. ghram cracker crumbs

3 T. sugar

1/2 t. cinnamon

1/3 c. butter, melted

FILLING:

2 cartons (15 ounces each) ricotta cheese

1/2 c. sugar

1/2 c. half and half

2 T. flour

1 T. lemon juice

1 t. finely grated lemon zest

1/4 t. salt

2 eggs, lightly beaten

TOPPING:

1 c. sour cream

2 T. sugar

1 t. vanilla

In bowl combine crumbs, sugar, and cinnamon and mix together well. Then add butter and mix until moistened and sticks together. Press into bottom of a greased 9" springform pan (round cake will work) Bake at 350 degrees for 10 minutes, let cool. For the filling beat the ricotta cheese, sugar, half and half, flour, lemon juice and zest, and salt in a large mixing bowl. Blend until smooth and combined. Add eggs, slowly on low speed until just combined. Pour onto crust, and put on baking sheet. Bake at 350 degrees for 50-55 minutes. Take out and let stand for 15 minutes, and leave your oven on. Mix the topping ingredients together and carefully spoon around edge of cheesecake and very carefully spread across the cheesecake and bake for another 10 minutes. Take out again and let cool for 10 minutes before running knife around the edge to help loosen. Let it cool for another hour on the wire rack, then refrigerate for at least 3 hours or overnight is preferred.