.

.

Thursday, January 30, 2014

ricotta cheesecake with lemon syrup





























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




...a quiet life...
home is where the boat is
rattlebridge farm

follow us all this week on pinterest~