ricotta cheesecake with lemon syrup
crust
20 graham crackers
1/4 brown sugar
T flour
pinch of salt
5 T butter
use a 9.5" spring form, bake at 350 for 15', cool.
filling
2 c drained ricotta
2 c mascapone
seed from vanilla bean
c sugar
zest of lemon
pinch salt
4 eggs
wrap pan in foil, bake in a water bath at 325 for 90'.
syrup
3/4 c fresh lemon juice
1/2c plus 2T sugar
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