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Fluffy lemon cheesecake
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| Artist: |
_ |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts, Fruits, Lemon, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Reduced fat graham cracker | | | -crust | | 15
| oz | Fat-free or reduced fat | | | -ricotta cheese | | 1/2
| cup | Sugar | | 1/3
| cup | Skim milk or 1% milk | | 2
| tbsp | Flour | | 2
| tbsp | Lemon juice | | 1
| tsp | Finely grated lemon peel | | 1
| tsp | Vanilla | | 1/4
| tsp | Salt |
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Procedures:
| 1 | Combine ricotta cheese, sugar, milk, flour, lemon juice, lemon peel, vanilla and salt in a bowl. | | 2 | Beat with electric mixer at medium speed until fairly smooth. | | 3 | Add eggs; beat until well combined. | | 4 | Pour into pie crust; bake at 350f for 40 minutes or until center is almost set. | | 5 | Cool completely on wire rack. | | 6 | Cover with dome from graham-cracker crust and refrigerate at least 3 hours |
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