- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/3 cup white sugar
- Cheesecake:
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 (16 ounce) container ricotta cheese
- 1 1/2 cups white sugar
- 1/2 cup butter, melted and cooled
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups sour cream
- 1 (12 ounce) can strawberry pie filling
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
- Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
- Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
- Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
- Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
- Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
- Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.