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- For the Crust:
- 8 ounces graham crackers
- 13 tablespoons unsalted butter, melted
- For the Cake:
- 1 1/2 cups, plus 2 tablespoons cream cheese
- 1 1/2 cups, plus 2 tablespoons ricotta cheese
- 1 cup sugar
- 3 eggs
- 2 tablespoons all-purpose flour
- 1 1/2 cups sour cream
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon zest
Preheat the oven to 300 degrees F.
FOR THE CRUST:
Grind the graham crackers in a food processor to fine crumbs. Place in a mixing bowl. Pour the melted butter over the crumbs, and stir to combine. Press into an 8-inch springform pan, lining the base and sides.
FOR THE CAKE:
Place the cream cheese, ricotta cheese and sugar in a food processor and process until smooth. (Alternatively you can use an electric mixer.) Add the eggs, 1 at a time, mixing well after each addition. Transfer to a bowl (if using a processor) and fold in the flour, sour cream, lemon juice and lemon zest. Pour into the crust-lined pan. Bake for 1 hour, or until the cheesecake is set in the middle. Turn off the heat and leave in the oven for another 15 minutes, with the door ajar. Remove from the oven and set aside to cool completely. Refrigerate for at least 2 hours before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
588 calories; 42g total fat; 171mg cholesterol; 373mg sodium; 44g carbohydrates; 0g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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