I made this for our gluten-free neighbors. Yum. Unfortunately our gluten-free neighbors don't eat enough so we still have some lurking in the fridge, calling in its rich seductive voice. Eeek.
scary cheese cake
2 cups half-and-half
16 ounces cream cheese (neufchawhatever it's called works)
1/4 cup cornstarch
1.25 cup sugar
15 ounces part skim ricotta cheese
1/3 cup lemon juice
3 teaspoons lemon peel
2 teaspoons vanilla
Refrigerate and serve when chilled. Strawberrries and whipped cream on top are a good way to disguise how ugly the cake can be when you manage to get it out of the pan and the foil, but not very well.
in a littel bowl, combine sugar and corn starch
in big bowl beat cream cheese and ricotta for a long time, maybe five minutes.
slowly beat in sugar and cornstarch mix
then add eggs, half-and-half, lemon juice and peel, and vanilla
bake in foil-lined springform pan for 1 hour and fifteen minutes at 325. Let sit in oven for 1 hour. [note, you can skip the foil and use a partially baked cracker crust instead, but I didn't have any gluten-free wafers or crackers for that. If you go for the cracker crust, add some lemon peel to it as well.]