Fluffy Lemon Cheesecake
Yield
servingsPrep
20 minCook
40 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
reduced fat |
*
|
| 15 | ounces |
ricotta cheese
fat-free or reduced fat |
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
milk
skim or 1% |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
reduced fat |
*
|
| 433.5 | ml/g |
ricotta cheese
fat-free or reduced fat |
|
| 118 | ml |
sugar
|
|
| 79 | ml |
milk
skim or 1% |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
finely grated |
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | 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.
