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.

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