Baked Lemon Cheesecake Recipe

A Very flavorful recipe for baked lemon cheesecake with a chocolate crust and pretty chocolate topping.

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2 cups finely ground chocolate wafer cookies
1/4 cup walnuts, finely chopped
3 Tablespoons granulated sugar
6 Tablespoons butter, melted

3 cups cream cheese, at room temperature
2 Tablespoons all purpose flour
1/8 teaspoon salt
3/4 cup ricotta cheese
1 1/4 cup granulated sugar
1 Tablespoon vanilla extract
2 Tablespoons lemon juice
2 tablespoons grated lemon zest
4 eggs, room temperature

1/4 cup chocolate shavings


Preheat oven to 375 degrees F.

Wrap the bottom of a 9-inch s pringform pan with a piece of aluminum foil.

To make the crust, In a medium bowl, stir together the cookie crumbs, chopped nuts, butter and sugar until well blended.

Press the crumbs over the bottom of the pan and about 2 inches up the side.

Bake for 12 minutes.

Place on a cooling rack to cool to room temperature.

Reduce oven temperature to 300 degrees F.

Beat the cream cheese, ricotta, flour and salt on medium speed until light and fluffy, about 5 minutes.

Add the sugar and continue to beat until well blended and smooth.

Add the vanilla extract, lemon juice, and lemon zest.

Add the eggs one at a time and beat just until blended.

Pour gently into pan.

Bake for 55-65 minutes or until the center is almost set.

Cool completely on a wire rack. for 1-2 hours.

Refrigerate for atleast 6 hours.

Remove the side of the springform pan and carefully unmold.

Sprinkle chocolate shavings over the top to serve.

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