Cheese and Lemon Cake

Name: Cheese and Lemon Cake
Ingredients: 1 1/4 cups Maizena crackers processed in a blender; 1 1/2 tablespoons grated lemon zest; 1/4 cup melted butter or margarine; 400g ricotta cheese; 1 cup sugar; 1/3 cup lemon juice; 4 lightly beaten eggs; 1 1/2 cups sour cream; 4 teaspoons vanilla extract; 1 1/2 teaspoons grated lemon zest

1
1 1/4 cups Maizena crackers processed in a blender
2
1 1/2 tablespoons grated lemon zest
3
1/4 cup melted butter or margarine
4
400g ricotta cheese
5
1 cup sugar
6
1/3 cup lemon juice
7
4 lightly beaten eggs
8
1 1/2 cups sour cream
9
4 teaspoons vanilla extract
10
1 1/2 teaspoons grated lemon zest

Ingredients

1
1 1/4 cups Maizena crackers processed in a blender
2
1 1/2 tablespoons grated lemon zest
3
1/4 cup melted butter or margarine
4
400g ricotta cheese
5
1 cup sugar
6
1/3 cup lemon juice
7
4 lightly beaten eggs
8
1 1/2 cups sour cream
9
4 teaspoons vanilla extract
10
1 1/2 teaspoons grated lemon zest

Directions

1
Process the Maizena crackers in a blender to obtain the desired quantity
2
Mix with grated lemon zest and melted butter or margarine
3
Press the mixture into the bottom and sides of a cake pan (approximately 20cm in diameter) lightly greased
4
Combine ricotta cheese, sugar, lemon juice, and eggs in a blender
5
Blend well
6
Add to the prepared batter
7
Bake in a moderate oven for 30 minutes
8
Let it cool for 5 minutes and top with a mixture of sour cream, sugar, and grated lemon zest
9
Return to the oven and bake for an additional 10 minutes
10
Refrigerate for 3 hours before serving