Cheesecake:

2 cups (15 oz.) ricotta cheese
1/2 cup half-and-half or light cream
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 eggs
1 (9-inch) Pie Crust

Preheat oven to 350°F.

In a mixing bowl, combine ricotta, half-and-half or light cream, sugar, flour, lemon juice, lemon peel and salt; blend until smooth. Add eggs, one at a time; beating until smooth.

Pour into pie crust and bake for 50 minutes or until center is set.

Topping:

1/2 cup sour cream
1 or 2 tablespoons sugar, to taste
1/2 teaspoon vanilla extract

Mix sour cream with sugar and vanilla. Spoon over still-warm cheesecake and spread over surface evenly with a spatula or the back of a spoon. Return to oven for and bake for another 10 minutes. Turn oven off and crack door open slightly. Allow cheesecake to cool in oven half an hour, then cool on wire rack. Refrigerate for at least 3 hours.

Makes 8 servings.