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Fluffy Lemon Cheesecake

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Submitted by Adel

YIELD

servings

PREP

20 min

COOK

40 min

READY

4 hrs

Ingredients

1 1
EACH EACH GRAHAM CRACKER PIE CRUST
reduced fat *
15 433.5
OUNCES ML/G RICOTTA CHEESE
fat-free or reduced fat
½ 118
CUP ML SUGAR
79
CUP ML MILK
skim or 1%
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
finely grated
1 5
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT

Directions

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.

Add eggs; beat until well combined.

Pour into pie crust; bake at 350℉ (180℃) F 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 223 31% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 203mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 6% Vitamin C 7%
Calcium 14% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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