Lemon Ricotta Cheesecake is  one of my most requested recipes. It is refreshing and light, yet dense and creamy and yummy at the same time.  Grab a girlfriend and cup of coffee and gab away over this Lemon Ricotta Cheesecake.

Lemon Ricotta Cheesecake is easy to make. The graham cracker crust is pre-baked in a springform pan.  The rest ingredients are mixed until smooth, then poured over the cooled crust. Bake for 90 minutes and let set in the fridge overnight.

1 1/2 cups graham cracker crumbs
? cup sugar
1/4 cup 4 tablespoons butter, melted

(2) 8 ounce packages (total 16 ounces) cream cheese, softened at room temperature
1 cup sour cream
16 ounces whole milk ricotta cheese drained 2 hours up to overnight
1 1/4 cups sugar
3 tablespoons cornstarch
1 tablespoon vanilla extract
2 teaspoons lemon extract
1/2 cup lemon juice freshly squeezed
1 tablespoon grated lemon zest
4 large eggs lightly beaten
1 tablespoon powdered sugar
Fresh mint and lemon slices for garnish

See Full recipe & Instructions => www.homemadeitaliancooking.com