Fluffy Lemon Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Reduced fat graham cracker crust,
15 ounce: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp