Italian Cheesecake

Crust

1 1/2 graham cracker or amaretto cookie crumbs
4 Tbl melted butter
3 Tbl sugar

Filling

32 ounces whole milk ricotta cheese
1-8 oz package of light cream cheese, softened
1 cup sugar
1/4 cup flour
1 tsp grated lemon rind
1 tsp vanilla
4 eggs
Confectioners' sugar (optional)
Lemon slices (optional)

1.  Preheat oven to 350 degrees
2.  To prepare crust, combine crumbs, butter and sugar in medium bowl.  Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan  Bake 10 minutes or until set.  Cool before filling.
3.  To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer.  Add lemon zest and vanilla; mix well.
4.  Add eggs one at a time, mixing on low speed just until blended.
5.  Pour filling into crust.  Bake 1 hour or until cake is almost set.
6.  Run a knife around rim of pan to loosen cheesecake.  Cool to room temperature on a wire rack, then refrigerate at least 3 hours.
7.  To serve, remove from springform side and slice.  Dust with confectioners' sugar and garnish with lemon slices.