Poundcake Cheesecake

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4.6152

I was fixin’ to make lasagna, but I had no noodles or sauce or mozzarella cheese. So I made cake. It has a poundcake crust and lots of lemon flavor from the zest.

Ready in: 3 hours 15 mins

Ingredients

Serves: 12

• 1/2 cup melted butter
• 1 loaf marble chocolate/vanilla pound cake
• 3 pounds ricotta cheese
• 1 dozen eggs
• 1 cup sugar
• 2 cups milk
• Zest of 1 lemon

Preparation method

Prep: 15 mins | Cook: 1 hour
| Extra time: 2 hours, chilling

1. Preheat oven to 375 degrees F.
2. Crumble the poundcake and mix with melted butter. Press along bottom and sides of 10 1/2-inch springform pan to form crust.
3. Mix ricotta cheese, eggs, sugar, milk, and lemon rind in mixing bowl. Pour into crust.
4. Bake for 1 hour. Let cool and refrigerate until chilled, about 2 hours.