Rich, lemon-scented vanilla cheesecake made with ricotta and cream cheese, with a graham cracker crust and topped with sliced strawberries.

Heavenly Strawberry Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 (15-ounce) container ricotta cheese
1 cup plain yogurt
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package cream cheese
4 large eggs
2 1/2 teaspoons vanilla extract
2 cups strawberries, sliced

1. In a bowl combine graham cracker crumbs and melted butter. Pat into a 9-inch springform pan; set aside.
2. In a blender, combine ricotta cheese, yogurt, sugar, flour, and lemon juice. Cover and blend until smooth; set aside.
3. In a large mixer bowl, beat cream cheese on medium speed with an electric mixer until smooth. Slowly add the ricotta cheese mixture, eggs, and vanilla to the cream cheese mixture; beating on low speed until combined. Pour into prepared pan.
4. Bake at 325°F (160°C); for 1 hour, or until the center is nearly set.
5. Cool for 30 minutes, remove the sides of the pan, then cool completely.
6. Chill for 4 to 6 hours.
7. Before serving, top with sliced strawberries before serving.

Makes 12 servings.