Lemon Cheesecake

Guest Author - Sandy Moyer

Lemon Cheesecake

1 graham cracker crust - 8" or 9" deep dish, packaged or homemade
15 oz. ricotta cheese
1/2 cup sugar
1/3 cup milk
2 T. flour
2 T. lemon juice
1 T. finely grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
2 eggs
1 graham cracker crust - 8" or 9" deep dish, packaged or homemade

Preparation-
Combine the ricotta, sugar, milk, flour, lemon juice, grated lemon peel, vanilla & salt. Beat at medium speed until smooth. Add the beaten eggs and beat again until well blended. Pour into the graham cracker crust. Bake in a preheated oven at 350º for 40 minutes at or until the center is set. Cool at room temperature for 1 hour, then cover and refrigerate for at least 3 hours before serving.

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