Cheesecake made with Ricotta Cheese

This is a recipe from the April 1976 issue of Sunset magazine.

Ricotta Cheesecake

Serve it with fresh strawberries, or add raisins or currants to the cheesecake filling.

I have made this without a crust and also used this lemon crust recipe.

Lemon Crust:
Blend
1 1/2 cups crushed lemon cookie (or vanilla wafer) crumbs with
2 1/2 Tbsp. melted butter
Press over bottom and sides of a 9-inch cake pan with removable bottom; Bake the crust in a 350 degree oven for 6 minutes;  cool before adding the filling.

Filling:
3 eggs
1 1/2 pounds ricotta cheese
2/3 cup sugar
1/3 cup each sour cream and corn starch
1 tsp. each baking powder and vanilla
3 Tbsp. melted butter
2 tsp. grated lemon peel
1/2 cup raisins or currants

Blend eggs, cheese, sugar, and sour cream until smooth.  Blend cornstarch and baking powder;  add to cheese mixture with the vanilla, butter, and lemon peel.  Stir in raisins, if used.  Spoon filling into prepared crust.  Bake in a 325 degree oven for 60 minutes or until center appears set.  Cool on a rack; cover, and refrigerate.  Makes 16 servings.