Name: Lemon Cheesecake
Yield: 4 servings
Ingredients: 1 (250 g) package light cream cheese, softened; 1 14 cups granulated sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla; 3 eggs; 1 (454 g) container light ricotta cheese, extra smooth; 1 cup nonfat sour cream; 1 tablespoon lemon rind, finely grated; 2 tablespoons lemon juice; 22 vanilla wafers; 4 cups fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc

Servings: 4 persons

1 (250 g) package light cream cheese, softened
1 14 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
3 eggs
1 (454 g) container light ricotta cheese, extra smooth
1 cup nonfat sour cream
1 tablespoon lemon rind, finely grated
2 tablespoons lemon juice
22 vanilla wafers
4 cups fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc

1
Beat cream cheese and sugar with electric mixer in a large bowl until smooth.
2
Beat in flour and vanilla.
3
Beat in eggs just until well blended.
4
Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
5
Place vanilla wafers in bottom of 9-inch springform pan.
6
Gently spoon cheesecake batter over wafers.
7
Bake in preheated 325F oven until center is slightly wobbly, about 65 minutes to 70 minutes.
8
Remove from oven; run knife around edge.
9
Return to oven that has been turned off.
10
Let rest 1 hour with door ajar.Remove outer ring.
11
Refrigerate, covered, at least 3 hours before serving.
12
Serve slice topped with 1/3 cup fresh fruit.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Cheesecake

How did you like this recipe?