Ingredients
1-2/3 cups zwieback, rusk or plain biscotti crumbs3 tablespoons sugar1/2 teaspoon ground cinnamon1/3 cup butter, softenedFILLING:2 cartons (15 ounces each) ricotta cheese1/2 cup sugar1/2 cup half-and-half cream2 tablespoons all-purpose flour1 tablespoon lemon juice1 teaspoon finely grated lemon zest1/4 teaspoon salt2 large eggs, room temperature, lightly beatenTOPPING:1 cup sour cream2 tablespoons sugar1 teaspoon vanilla extract
Preparation
Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled.
Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet.
Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
