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Lemon Cheesecake

Crust:

1 1/2 cups of packed Kinnikinnick Graham Style Crumbs

1/4 cup granulated sugar

6 tablespoons melted butter

Filling:

2 x 250 g packages cream cheese, softened

3/4 cup granulated sugar

3 tablespoons grated lemon peel

2/3 cup sour cream

1/2 cup ricotta cheese

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

3 large eggs, room temperature

whipped cream to serve

raspberries to serve

To make the crust, combine Kinnikinnick Graham Style Crumbs, sugar and butter, mixing well. Grease and line base and side of a 9 inch springform pan with parchment paper. Press crumb mixture onto bottom and 2 inches up side of prepared pan. Refrigerate for 1 hour.

To make filling, preheat oven to 350°F. Using electric mixer, beat first 3 ingredients in large bowl until smooth; do not over-beat. Add sour cream, ricotta, lemon juice and vanilla; beat until combined. Add eggs one at a time, beating until combined before adding next egg. Pour filling into crust. Place pan on baking sheet. Bake, uncovered, in preheated oven for about 1 hour or until set; cool. Cover and refrigerate for 8 hours or overnight. Carefully run a knife around the edge of pan to loosen crust before serving. Spread with whipped cream and decorate with raspberries just before serving. Serves 8 to 10.

Store in a sealed container in a cool, dry place.