Fluffy lemon cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Reduced fat graham cracker crust | |
| 15 | ounces | Fat-free or reduced fat ricotta cheese |
| ½ | cup | Sugar |
| ⅓ | cup | Skim milk or 1% milk |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Finely grated lemon peel |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
Directions
1. Combine ricotta cheese, sugar, milk, flour, lemon juice, lemon peel, vanilla and salt in a bowl. Beat with electric mixer at medium speed until fairly smooth.
2. Add eggs; beat until well combined.
3. Pour into pie crust; bake at 350F for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome from graham-cracker crust and refrigerate at least 3 hours.