Lemon Ricotta Cheesecake

Step 1

Preheat oven to 350 degrees F. In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 4 minutes, remove from oven and set aside to cool.

Step 2

In a large bowl, with an electric mixer, beat ricotta cheese, yogurt, remaining 1 cup sugar, the flour, lemon juice, and zest until thoroughly combined. Add cream cheese and eggs and beat until smooth; pour into pie crust.

Step 3

Bake 55 to 60 minutes, or until center is nearly set. Cool 60 minutes and then refrigerate 5 hours or until ready to serve. Garnish with fresh fruit, if desired.