IMG_20130331_224052Lemon Bar Cheesecake

for the crust:

2cups of crushed Nilla Wafers (I used Keebler brand and almost the whole 12oz.box )

3Tbsp. sugar

7Tbsp. melted butter (I used salted)

for the filling:

3-8oz packages of cream cheese (room temp)

1cup Ricotta cheese

2tbsp. all purpose flour

1 1/4 cup sugar

2Tbsp. fresh lemon zest (about one lemon)

3tsp. vanilla extract

4large eggs (room temp)

3Tbsp. instant lemon pudding mix

the juice from 1/2 half a lemon (about 2Tbsp)

for topping:

1/4 – 1/2 cup lemon curd (i did 1/4)

1cup cool whip (lite)

1.Preheat oven to 375degrees F

2.Spray non stock cooking spray on pan and sides

3.Make the crust:

I placed my Vanilla wafers in my Ninja blender and crushed them that way…but a good wacking w a rolling pin or meat tenderizer would work just fine too! πŸ™‚ You want them as fine as possible. Combine the wafer crumbs, sugar and melted butter inΒ  a small bowl. Mix them until well combined. Dump into a 9 inch spring form pan and press firmly till flat and even. I did about 1/3 of the way up the side as well. A great tip is to use a piece of saran wrap to help press the mixture down. Place pan in the oven and let crust set…for about 9minutes or until you smell the wafers and just slightly browning. Remove from oven and let cool.

4.lower oven heat to 300degrees F

5.Make filling:

In a large bowl, cream the cream cheese and ricotta until smooth. Add the flour, mix till smooth and fluffy (about 5min) Make sure to scrap the sides of the bowl frequently! There should be no lumps in the mixture. Add the sugar and mix till well blended. Next add the lemon zest, vanilla and pudding mix. Again mix till well blended. (about 30seconds) Next comes the eggs. Add them one at a time and mix only long enough to combine. DO NOT OVER BEAT once the eggs are added! Over beating will cause the cake to over puff and crack when cooling.

6.Bake the cheesecake:

Pour cheese mixture into pan w crust. Place in oven and bake for 55-65minutes. Cake is done when the center jiggles like Jell-O when nudged. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely!

7.Garnish:

Once completely cooled at the lemon curd to top and spread even thin layer. Then add the Cool whip and spread almost to the edge, leaving a little bit of the lemon curd to be seen.

8.Remove from ring and ENJOY!! πŸ™‚

take a knife and run it around the edge of the cheesecake and then remove the ring. Slice, plate and ENJOY!!! πŸ™‚

I promise you that if you like lemon desserts this is going to be your new favorite!! πŸ™‚ My mouth is watering for the left over piece in my fridge as I type haha! I made this for Easter yesterday and my brother LOVES lemon desserts but he didnt want to try this bc he “doesn’t like cheesecake”. I took his a small slice and told him he had to atleast try it (which he did). Next thing I know his plate is empty! When I asked him what he thought he said okay I will eat all the cheesecake as long as it tastes that good!!! πŸ™‚ haha lets just say that their were only 2 slices left to be brought home and that is only bc I pulled the “Im preggo” card and the “baby liked it” hahaha

Let me know what you and your family think!! I hope they love it as much as mine! πŸ™‚

**this is a revamped version of a recipe I found online**